Following is a few of the ones I have saved over the past year or so. If you want even more, you can find some of the 2003 testimonials here!!! And you can view the 2004-2005 testimonials here!!!

What Customers Say about Dizzy Pig:

Chris,
I wanted to let you know that I got my order on friday.  I did burgers with Cow Lick on friday and ribs with Dizzy Dust yesterday.  Thus far, I am very impressed.  I’ve been using the “_______” brand rubs on my ribs for at least a year or so and thought they were adequate.  Well, your rubs are so much better that it is shocking I settled for something so inferior for so long.  Keep up the good work and I will of course keep using your products and trying all the other rubs I got in my order.  Great job!
Tom

I do a lot of cooking for the 70 or so people where I work. I take samples of the different meats I smoke to let them taste test it. After that they line up to buy about any thing I cook. I am selling the BBQ for $10 per pound and a half a rack of ribs for $10, and they can’t get enough of it. And I owe it all to your rubs. I was even asked to cater the infamous Company Picnic this year ( about 200 people ) but declined because I am not geared up for that many people yet. It was an honor just to be asked. I don’t know about makin’ a livin’ in the Q business but it sure is nice to be complimented by everyone that has  tasted the things you cook. Thank again for the great rubs that you have developed. They are, in my opinion,a big part in what makes the food I cook so appealing to people.
Kenny

My wife is no longer a vegetarian. She started eating meat again after I bought my Big Green Egg (2 months ago). I used your Jamaican Fire Walk on some chicken I grilled last night and she loved it, as did I. That was her first chicken in 12 years. She has requested more chicken tomorrow night. I can’t take all the credit, she loved your rub, but I’m gonna take some because I bought the rub and grilled the chicken!
Thanks, Cameron

Chris,
I made the ginger lime kabob’s with your Tsunami Spin and they were incredible! I happened to have some Jasmine rice on hand as well. We love the Maple Salmon recipe, but this took the prize. Now I know I’ll kick ass next time I cook for guests.
Thanks, Jim

Chris,
Tried out your Maple Salmon recipe for the first time last night with the Raging River Rub and grilled over some Jack Daniel’s and apple wood chips.  This was my first time cooking for my new gal and after reading the other rave reviews about this recipe, I knew this dish would impress.  Did it ever!  She couldn’t stop remarking about how good it was and how she “never eats this much”.  It went perfectly with some long grain & wild rice.  And I don’t know if Raging River qualifies as an aphrodisiac, but she was extremely appreciative later.
Thanks to Dizzy Pig and the Egg for making me look like a culinary genius.
Cheers and Beers!
Dan

Andy, Last night I made a Tex-Mex Meatloaf on my BGE and used some of the sample of Cow Lick that you sent to me, so I had to place an order for it  :)
The meatloaf was the best I have ever eaten...
thanks for the Great Service and for the Wonderful Rubs...!
Teresa

Hi Chris,
Thanks for your note.  Yesterday there was a very nice, fresh filet of Sockeye Salmon at Costco which I decided to do on the BGE.  I used a fine grade of extra virgin olive oil to lightly cover it and a healthy coating of Raging River.  It was cooked without turning for about 16 minutes (longer than normal) at about 375* to 400*F dome temp.  I also used a handful of specialty seafood wood chips (Mesquite, Chardonnay, Alder).   With this cook I really wanted to focus on the rub and light smoke rather than go for the delicate, almost sushi style fish.  The result was excellent .... not too dry and with the delightful impact of Raging River.  My wife always prefers the more delicate approach, yet was really pleased with this salmon.  Raging River is also on my short list and we look forward to enjoying more of your excellent sampler rubs.
Regards, Tom

Thanks, Chris
Going to have a BBQ Poker Party this weekend with Dizzy dusted ribs and your BBQ potatoes.  Should be great!  The other recipe I’m trying to perfect is what I call “Dizzifried Smoked Chicken” based on the Smokin’ Thighs recipe from South Street Smokehouse posted on bbqreport.com.  What I do is rub the skinless, boneless thighs first in Dizzy Dust, then on to the Egg at 250 for 2 hours over hickory smoke. Then they’re rolled in flour mixed with Dizzy Dust, dipped in egg, then rolled again in the flour/dust mix and put in the fridge for an hour to let the batter set.  Then it’s into the deep frier for 4 minutes, after which they’re dipped in a good BBQ sauce (I like Cattlemen’s Original mixed with orange juice and simmered for 20 minutes).  The mix of smoke, spices and the frying that seals in the juices make for some succulent chicken.  My friends said it was the best chicken they’d ever had and blows away KFC.  I’ll post and let you know my results with some pics so you can put it up (I think this would be a perfect recipe to highlight your forthcoming Dizzy BBQ sauce).  

Keep blowing ‘em away in your competitions.  If you guys ever make it to Cali, let me know.
Dan in California

We love the Dizzy Pig product line.  I have cooked two Boston Butts with the Coarse grind rub and Apple Juice/Vinegar injection - turned out  great for a first effort.  Did try something different than the hamburger bun/white bread routine though.  My mother was in town and she is quite the baker, so I asked if she would bake some focacia bread.  After the bread was made, I brushed some olive oil on the bread and toasted it over the fire.  Then I took some Jalapeno Peach Jelly and spread that on each slice of bread. Placed sliced cabbage on the bottom and put the pulled pork right on top of it without sauce.  It was delicious!  Might be a little pretentious for BBQ, but it was good.  Feel free to share - we really liked it. Major Robert

Chris,
Was making myself a peanut butter sandwich and thought about how bland (but good) PB is. I decided to add Tsunami Spin. Took about 4 heaping tablespoons full in a cup and added about - that’s a key word here - half a tablespoon to the PB and blended it all together. Really quite tasty!
I could have added maybe a 1/4 tablespoon more to the mix. My youngest granddaughter, age 12, thought it was great! I think I’ve finally gone around the bend. Geezerdom is fun!
Hope all is well.
Sundown

Hey Chris:
Sup yo! I have been forgetting for the last 3 weeks to place an order. I got some firewalk about 2 years ago and really never used it. In June I started putting it on chicken breast and direct grill it and man it is incredible. My wife loves it so much I am afraid she might leave me for you. Oh well as long as she doesn’t take the grill and you don’t cut me off, I’ll be fine.
Anyway, looks like thing are only getting better for DP and your success is showing up at the cookoffs. Congratulations!
Send me my order as soon as you can we are having withdrawals.
Sincerely, Bradford

Nature Boy,
I had a bunch of lemons so the GF made concentrated lemonade. I had a sample from my last order, Italian dressing, the lemonade and chicken thighs. The available ingredients made me think of it. It’s not like Raichlen’s version, which I just today learned about.

Marinated 7 chicken thighs in 1-cup each of lemonade and Pat & Oscars Italian dressing for 2 hours (could have used 4+ hours IMHO) patted them dry and applied Shakin’ The Tree, including under the skin. Let it sit for about 30 minutes, sprayed with canola oil and direct grilled to about 180 internal. Two tasters said it was some of the best tasting grilled chicken they ever had.

The flavors of beta 1.4 really seemed to work great with the dressing and lemonade. Give it a try and let me know what you think.
Cheers, Bryan

Chris,
I just had to tell you that I am Very Impressed with the Dizzy Pig Company.... My order was processed on the very day I placed it and the products arrived at lightening speed, on the exact day I was told that it would arrive.  That very night I cooked Cheeseburgers on my BGE using the “Raising the Steaks Rub”, mixed in with the meat.  They were amazing.  The next night I used “Dizzy Dust” on baby-back ribs and all I heard at the dinner table was “mmmmmm” and “boy are these Good”.
Thanks again for Amazing Service and Amazing rubs....
Teresa

Hello,
I’ve ordered many things online such as laptops, video games, remote control airplanes, smokers, etc. I swear I have never been more anxious to receive a package then I was waiting for your rubs to arrive. Placed the order on Thursday and was so surprised to see it in the mail on Saturday. Outstanding service and the samples were more then generous. Thank You!

Now about the rubs.......ABSOLUTELY AMAZING!!!!  The Jamaican Firewalk was exactly like I hoped it would be. I’ve been using this on Chicken, Steak, Burgers. It’s also great on plain old white rice. Then I decided to give the Swamp Venom sample a try on some chicken breasts and was officially “Spun”. I’m hooked. Going to try the Dizzy Dust on a pork shoulder this weekend. I can’t wait.
Thanks for the great service and wonderful product.
Best Regards, Mike

My wife’s cousin and her husband visited us from Holland two months ago. We Egged up a storm for them in the two days they stayed with us, including pulled pork seasoned with Dizzy Dust and several other dishes with DP. He’s a hunter and cooks on a Smokey Joe and was very impressed with the Egg and all of Chris’ DP rubs. I gave them 4 DP rubs to take back home. We received the following email from them last week.

“We used your dizzy-pig gift for several things; I used Tsunami Spin and Raging River Rub for spicing a dressing in our salad, spiced pieces of roe-deer and pork with Dizzy Dust on the Oklahoma Joe, made a potato salad extra tasty with Ragin RR. And the Ragin RR is used several times for pork ordinary in our saucepan. Of course it is not the special quality we eat at your place, but it makes it easier to think for a wile that we are back at your home.”

So there you have it! Dizzy Pig now sports an international reputation!

You certainly deserve to have several in your crowded pantry!

Personally, I think the most fun is trying each of them on different foods. I hadn’t thought of Ragin’ River on potato salad . . . I believe I’ll give that a try this weekend! DD

I cooked the vegetables last night using Natures Boy’s recipe - used oyster sauce and added some red wine, lime juice and Raging River. Used Asparagus, mushrooms, vidalia onions and red bell peppers. They were very good raw as well as cooked. Probably 1/3 of the batch was consumed before it ever reached the egg. BobF

Hi Chris, You are a true pro!  After a long career at HP in global sales and marketing management, I have tremendous respect for professionals. Everything you do fits that description!  Your personal focus and attention are superb and your results exceed expectations. That is difficult to achieve and seldom accomplished.
I post heavily on ‘The BBQ Bretheren’ Forum and mentioned your site and products today in a ‘rub’ thread.  I will continue to do so with care and restraint when the opportunity arises. Best regards, Tom B

Thanks for the quick shipment. I LOVE your stuff. DP are the ONLY rubs I ever use. Don’t even try to make my own - they couldn’t possibly be better.
By the way, EVERY TIME I cook salmon, I use your maple glaze recipe.
Here is hoping you house reconstruction is going as well as can be.
God Bless You, Dave

Hello Chris
Sprinkled a goodly amount of Shakin’ the Tree’ on chicken parts, soaked’em spiced up in a little buttermilk for a while, and then cooked’em up at around 350+ direct on a raised grid.  They had a wonderful flavor, great color and a nice crisp skin.
Thanks for the rub. It’s very good...
Congrats on your guitar-b-que win! Doug

Chris, Just wanted to drop a note and tell you that your products are only outclassed by your personal touch on customer service.  I am impressed with both the speed in which you get orders into my hands as well as the personal email with each order.  I wish your business the greatest success, but don’t look forward to the day where you’re so big and successful that you don’t have the time to personally address each order - and I’m sure that day will come.
Thanks again. Jeff

Chris,
I always prided myself in making all of my own rubs and sauces in the past- but your work has cut my own in half (at least until you start making sauces).  After months (at least) of reading the raves on the BGE forum, I finally placed an order a couple of months back.  Each of the varieties I have used turned out fantastic, and without having to order, toast, and grind the whole spices myself (and given my stubborn refusal to write a recipe, you have added a little consistency as well).  My clear favorite is the jamaican firewalk, followed closely by raging river.

I need to place another order (kicking myself for not ordering the tsunami with the first order- have got to try that one), but have been waiting for the Raising the Steaks and now the Shaking the Tree rubs to become available.  Do you have an idea when they would be available to order? Trying to decide if I should wait around or just order the Spin by itself...

Thanks for help, and for the great products!
Jeffrey Brown

Chris/Mike, Just a quick note to let you know about my first time cook with the BGE:
Sunday was T-Rex ribeyes with Cow lick.
Monday was chicken thighs with Dizzy Dust, and Spatchcocked chicken with Tsunami Spin.
Tuesday was BB ribs (3) with Dizzy Dust, Raging River, and Swamp Venom.
In each and every case, your rubs were the perfect complement to the meals.  I will spread the word!
Thanks again,  John

Hello Chris. I hope all is well with you.
I’m the big guy who has the Primo Oval who met you in Tryon. I went to the “store” in Tryon and purchased your Raging River Rub. Wow. I am extremely satisfied with this rub. I have used it liberally on beef and especially on some boneless pork backs. The results were exceptional and I can attribute the improvement to your rub. I will be purchasing all of your rubs in the future and keep experimenting with new ideas.
Once again thank you for the use of quality ingredients and care that obviously makes your rubs heads above others I have used. I wish you continued success with your business and we hope to have the opportunity to visit with you again.
Kim

Made some “Dizzy Pig Almost Fried Wings” at a cook-off hosted by some old friends today. It was an open competition so I entered “ABT’s” and the Chicken. Both got the Judges attention but the Chicken won first place. Thanks Chris!
Jack
P.S. Cooked all day on my small with the same load of lump. The guy next to me used 2 bags with a conventional BBQ!

Dude
I competed in Marshalltown Iowa last weekend
4th place overall
3rd in chicken...Dizzy Dust
4th in ribs......Swamp Venom (my favorite)
12th in brisket..Cow Lick
38th in pork..I screwed it up
Thanks Dizzy Pig guys.
db

Chris,
I cooked today with your seasonings (on the BGE of course); I cooked 2 pork tenderloins, and 2 chickens. I used the Dizzy Dust and the Raging River, and as we like to say in Texas - YEEEHAAWWW! MMMMmmm good! Thanks so much for the prompt service and wonderful products. Also, thanks for the free samples. Can’t wait to use them soon. Now I know what I’m getting everyone for Christmas, a pack of all your seasonings! Thanks again, Karla

Chris,
I just used your red eye this weekend and wow.  I made several racks of baby backs (using BGE large)  that were eaten in minutes.  Great rub!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Great flavor!
Thanks, Patrick

Wow….your rubs are potent and I fully enjoyed them doing my practice runs.  I tried your coarse blend with a pork loin with cherry wine sauce in a people’s choice event and got rave reviews.  The spices really blend nicely.  Local TV show wants me to come on and do a Q segment for their July 4th episode. Would it be OK to showcase your rub on the show? Just asking permission.
Harry, Rockford, TN

Hi Chris, love this Swamp Venom. We use it on roasts in the crockpot and also on roasted chicken. Just the perfect amount of heat. I’m going to try it on burgers and all the other BBQ eats this year. My wife’s friends still don’t know what it is. They call it that “Snake” seasoning. LOL!!!!
Yuri

Chris, Thank you so much for the Cow Lick rub you gave us at the festival in the park at Danville. We left there and stopped at Harris Teeter and got two thick ribeyes. I can honestly say it was the best steak I have ever had!!!!!!!!
Dave

Chris,
I just changed jobs and am working from home, so I went downstairs and cooked up a bag of popcorn and was looking for some hot sauce to spritz on it (they should really start producing that in spray bottles like the butter and salad dressing industry have turned to).  Long story short, I was out of hot sauce, so I turned to the little bag of Swamp Venom that I had stashed away, and sprinkled it on.

Don’t know if I will go back to the hot sauce.  The venom did the trick without making it soggy.
I hope all is well. Scott

First of all congrads. on your Danville competition. Second, I smoked a pork loin, 4 chickens, and two boston butts today using your rubs. Everything turned out great and everyone loved results. I used your Raging River and the Dizzy Dust.  They said it was my best  cook yet. Just wanted to let you know about my great end products. I had the Stumps smoking and the neighbors sniffing.
Thanks Chris, Susan

hello chris,
hope all is well with you ! bet your busy getting ready for all this summers comps.just wanted to say thanks for the pork loin recipe.i did it just like your recipe section says and MAN- OH- MAN  was that the best ever !!!!! and i also learned that i was overcooking the meat before.still learning new things to get better all the time.keep up the great work you do making the best rubs in the world!!!!!!!!!! and all the free recipes you have to offer here.
OH !!!! eat the bacon that is laid on top of the meat- GOOD EATING
Thank you, tom (ohio), aka- smokey-bones

I cooked some salmon last night using the raging river for 3 of my friends.  I think you’re going to get 2 new customers today.  I passed along your website (upon their request).  They could not stop talking about how good it was.  I think the quote was, “I don’t even like salmon that much, but this is awesome.”
Jackson

Chris,
I finally got the chance to try out your Cow Lick rub last weekend.  I found one thing wrong.... I didn’t use enough... it was super.  I smoked a 12.66lb brisket packer.  There were 6 of us to munch on it, and it was destroyed.... I only had enough left over for 4 sample bags, and 2 sandwiches.  It was a hit. Thanks again for recommending it. Bill Moon

Hi Chris,
I ordered your sampler assortment on Monday, received them Friday, and tried my first one today (Monday).  I used the Dizzy Dust on some pork ribs, and smoked them up on my 30+ year old clay BGE.  I have always use a BBQ sauce on my ribs, and this was my first time using a dry rub.  They were just incredible, best I’ve ever cooked.  And this coming from a guy who barbecues all year around.
I’ll be trying the maple salmon recipe next in a few days, I can’t wait.  I originally got the sampler so that I could find out which ones I’ll like best and order more of that, but I have a feeling that I’ll be ordering more of each flavor soon.
Thanks again, Jeff in Alaska

Chris, Hey got the sample pack the other day. Thanks. I gave it my first go with dizzy dust on my steak that I t-rexed. Than I had some fresh shrimp. 3 with tsunami spin and 3 with shake the tree. Man you guys are great. I really like the tsunami spin and the dizzy dust was great.  I cant wait to try more out... I had a thought about another rub. I hope that you guys are coming up with something for Fajitas. More of a mexican twist. thanks again Jason Stucky

Can’t wait to receive products Chris! Your stuff is the best I’ve had!
Thanks for doing what you do!!!!
~Arlene~

Chris
I tried the Dizzy Pig Wings recipe, the wings were great.  I went light on the Cayenne pepper, because my wife wanted to try the wings.  Next time I will make the wings hotter.  I just had a sample of Tsunami Spin that might have made a different in the temperature too.  I used your Cow Lick Steak Rub on my Steak, Good Stuff.  I’m looking forward to Brisket of a Boston butt.  Just wanted to let you know I have been impressed so far. I wish I had ordered a bottle of the TSUNAMI SPIN when I ordered the other rubs, it is very good.  I will be placing an order soon for a bottle.  I will be doing more wings.
Thanks, Lonnie

It was great to visit with you all on Friday evening at Rockingham.
I tried your Raging River Rub Saturday morning when I made omelets at home.  It was super.... I put about 1/2-3/4 tsp in the eggs and milk when I whipped them up.  Them when they were cooking, I sprinkled a light coating on them... WOW.... thanks for the recommendation.  I can’t wait to try the other three I kinds got.
Bill - North Carolina

Chris,
well tonight i made my first pork butt with your dizzy pig coarse grind.i have made pork butts many times and were ok.but !!!! this time i did the same way as usually but used your dizzy pig rub and what a change in flavor.this was the best ever and the family went crazy again !!!!! last week i did a brisket with red eye and that was the best flavor ever !! i owe it all to you.this is the best rub out there on the market !!! can’t wait to try the other rubs next !  your mixture in the rubs are perfect!!!!!!!!!! keep up the great work you do and can’t wait until you come up with the next generation of rubs
tom (ohio)

Hi Chris, Grilling has slowed down some this winter, but getting geared back up.  Raging River is our favorite.  I tried a lot of your others but keep coming back to this.  It’s the best!  Just had some Maple salmon on Friday with friends and they just couldn’t stop eating it.
Have a great week! George

Well the first of three dozen eggs I bought Saturday for a buck are now history. While everybody has their own idea of what deviled eggs should taste like I have to crow about the ones I made as it married some products many of us know about. I started with the egg yolks plus real mayo, then added some Mrs Dog’s Disappearing Mustard, shook in DP’s Raging River rub, plus a bit of salt and cayenne pepper and whipped it up real well. The Raging River dissolves in a couple hours. I then filled the egg shells and topped them off with some of the Paprika I bought from Rhum & Jerk. Thanks everybody! Ron in Illinois

hey mang. . .
hope all going well for you, haven’t seen you post much lately, but i figure you are busy grinding away and filling orders. . . .
wife made up a batch of risotto yesterday afternoon (not to belabor this, but its the first time she’s actually cooked in almost 4 years due to her illness, so i was really proud of her for taking the initiative to try, and it was good risotto) ... . anyway, i went over to the safeway to shop, and didn’t feel like firing up the eggs (it was getting too late by the time i got home) .. .
but what i got to go with the risotto was some boneless chicken breasts. . . .i halved them, then dredged them in about 1/2 cup flour mixed with a couple of tablespoons of tsunami spin . .  .sauteed them in a combination of butter/olive oil ... .when they were done, i browned some finely chopped shallots in the leftover butter/olive oil, scraping up the ‘bits’. ....then added some sliced baby bella shrooms, and a good splash of white wine, for a nice mushroom/wine reduction sauce .. . added a bit more wine to cook off and finished with a couple of more pads of butter to get a nice creamy texture.  .. poured that all over the platter chicken. .. .the whole gang scarffed it right down. . .went great with the rice. ... and the tsunami in the flour add just the right level of seasoning to the dish...just sorry i didn’t take any pics . ..even though its not ‘outdoor cooking’  . . might make a nice addition to the recipe page as it adds to the ‘versatility’ of the rubs. . . .
max

Hey Chris,
I just wanted to share some feedback with you.
I ordered the sample pack and some dizzy dust to see what I liked best. Wow! I guess the kids wont get to
go to the beach this year as I plan on ordering a lot of this stuff in the future.

The Cow lick I tried on some thick steaks and my whole kitchen was moaning with delight as we all savored the flavor. Raging River the next night on some cat fish.  We have all struggled to get fish into our diets, everyone had seconds and wanted to  know why we didn’t make more. That has never happened on fish night before!

Did a leg of lamb and my father put on his Greek style concoction but I still added some Dizzy Dust and holly Cow! My father always does the grilling for family events and he told me as in the King Foo movie I finally have snatched the pebble from his hand. The torch has been passed and I have the Dizzy Pig team and my BGE to thanks for it.

I was hoping to be able to order some Raising the Steaks but I did not see it as a selection. I will be looking for that one soon as it is right up my alley.

Take it easy and keep up the great work. My family and I are eating together very  often and they are bringing friends.
Sincerely, David E. Shaw, Jr.

Chris,
I posted my message on the forum but I personally wanted to thank you in case you didn’t read it.  I got your rubs and the smell is heavenly.  Also. Sat.nite grilled the Maple Salmon with Raging River and it was the best non-fried fish ever.  The crust  was perfection and tantalizing with flavor and zest.  My 2 year old wiped it out and myself.  Thanks A Lot!  stay in touch and lets get your products down here in Nashville.  These parts don’t know what they’re missing!!!!!!!!!!!!!
Jake

Chris,
Got my order from you last Thursday. Had a 3 pack of ribs from Sams and decided to do a medley of three different rubs, one for each rack. Settled finally on Dizzy Dust, Swamp Venom, and Raging River. I normally do the 3/1.5/1 method but opted to let the ribs go on their own for 4+ hours at about 220 - 230 on a rib rack and just rotated and spritzed the ribs every 30 minutes. The ribs turned out to be the best ones yet. Your rubs are superior to anything I have purchased because they are not as salty as other rubs. Haven’t used the Shakin the Trees v1.3 yet but I will this weekend.
Keep up the good work and don’t change ‘em. If anything how’s about a larger size bottle.
Take care and thanks, Deb

Here is a little recipe I came up with for New Year’s Eve

Dizzy Pig Chicken Dip
2-8z pkgs cream cheese (NOT fat free)
1 cup chunky Blue Cheese Dressing
1 tablespoon (+or-) Dizzy Pig (your choice)**  ( I used Tsunami Spin, but bet the Jamaican Firewalk would be good. Or, Dizzy Dust?)
2-4 oz your favorite hot sauce (+or-)**
2 cups of previously bbq’ed diced, or shredded, chicken breast or thigh
8 oz Colby-Monterey Jack (or Mexican style) Cheese

Melt ONE cream cheese at a time on medium heat, stir in BC dressing, Dizzy Pig and the hot sauce. Remove from heat and  add chicken. Pour into a pan and sprinkle with the shredded cheese. Bake at 350° for approximately 25 minutes. Serve with  corn chips, crackers or tortilla chips.

** make your heat adjustments here.
Steve at ask-a-butcher.com

Update on the rubs……..I cooked nine racks of ribs for the guys at work just before Christmas.  Didn’t have any left over for the freezer and got many compliments on the flavor.  Even caught a couple of guys sneaking through my prep box to see what I used.  Thanks Again. Paul Duryee aka pete

I took your advice & used it on shrimp last night. heres how i did them i used 31-40 count shrimp & pealed them before cooking, melted clarified butter in a pan, added a generous amount of tsunami spin to the butter & stirred added shrimp & tossed till done, poured over white rice. Awesome flavor, thanks!
I usually i do shrimp this way but with old bay or phillips blackening seasoning.
Rob

Hi Chris:
Thought I’d drop you a line to let you know we have been experimenting with the Jamaican Firewalk rub with good results.  Also using a lot of the Raging River rub on salmon and shrimp.

We had a barbecue on Sunday, June 12, and grilled some skewered shrimp.  Rubbed olive oil and Jamaican Firewalk rub (scant) on them.  Everyone loved them.

That same day, I sprinkled Raging River rub on salmon steaks, and pan fried it first in a olive oil rubbed heavy duty skillet (I have Circulon cookware), then put a little dill sauce on top of each steak and stuck the pan in the oven at 400 deg. for a few minutes. Served them with the dill sauce I prepared and received lots of oohs and aahs.  Everyone loved it.

Yesterday, I tried out Paula Deen’s recipe for shrimp salad sandwiches.  I pulled out the remainder of a bag of cooked shrimp from my freezer, defrosted them, rinsed, dried them up.  Chopped them as fine as I could, then added finely chopped celery, onion powder, black pepper, mayo, boiled egg.  Mash it all up.  I didn’t have crazy salt which Paula Deen used in her recipe, so I sprinkled a fair amount of Raging River rub and two small dashes of Jamaican Firewalk.  It was delicious.  Served it as Paula Deen suggested - white toasted bread slices, Romaine lettuce and sliced tomatoes.

She has another recipe using grilled asparagus in a sandwich.  Think I’ll try that next using one of your rubs.  Keep you posted.

My husband, Larry, said I should let you know how everything turned out, since we have had so much luck with your products.

Our next project is to get a nice beef brisket and barbecue that.

Take care and we are having lots of fun with your products.
Yvonne

Hey Chris,
I just wanted to let you know I tried the Swamp Venom tonight with GREAT results.  I brined some thick bone-in pork chops (1/4 cup salt, 1/4 cup brown sugar, garlic, onion, cinnamon, 3 cups water), for about 4 hours, then coated them with a decent coating of the Venom.  I didn’t want to put too much on since I wanted to get an idea of the kick of the stuff.  Let me tell ya, the sweet/salty brine along with the spice of the Venom was amazing.  I also had a little apple sauce with them, and they went well together. Enough of my rambling, just wanted to share my first Swamp Venom experience.  Have fun judging the BBQ event!
Mike

One last note, I will be placing another order soon.  You sent me a sample of Tsunami Spin.  Well I cook from time to time for my Wife’s grandmother.  She is 82 and very hard to please, think of the old “Where’s the Beef” lady from the Wendy’s ads.  I put together a Chicken seasoned with TS, and she called yesterday to tell me that the chicken “Healed” her and that she had never had such a chicken.  All the more excuse to get spices and to use the BGE.
Joshua

Hi Chris,
I received my order on that Saturday as you predicted.  The rubs smelled fantastic — I still occasionally pop the top and take a whiff as if I’m some kind of addict!  I’ve done a lot of things on my Egg since I got it, but I still hadn’t tried any overnight cooks.  After getting your rubs, I went out the same day and bought a 10# Boston Butt, rubbed it with Dizzy Dust, and cooked it overnight for a little over 20 hours. The results were fantastic!
Thank you very much for all your attention to detail — the email below, the fast shipping, the personalized note, and the samples of the other rubs are a real nice touch.  I’m sure I’ll be ordering from you in the future.  Best of luck to you with your company and all your BBQ competitions...
Lou Stempien

Wanna see more?? 2003 Testimonials And you can view the 2004-2005 testimonials here!!!