Testimonials

Our customers love Dizzy Pig seasonings!

From the original Dizzy Dust to our exciting new Limited Release Departure Series, Dizzy Pig seasonings are fresh and all-natural. But don’t take our word for it – let our customers tell you what they think.

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Testimonials on our IPA Seasonings
  • Departure of flavor

    IPA. Awesome!! A wonderful departure of flavor

    Paul Knight
  • Liking Ghost & IPA

    I'm liking the Ghost and IPA a lot right now, I hope they become permanent. I have most of the other DP rubs in my cabinet and don't really use any other brand.
    [in response to request for rub recommendation on eggheadforum]

    Hungry Joe
  • Ghost & IPA

    Got my new shipment from Dizzy Pig, including the new limited edition IPA and Ghost rubs today! Wings make a nice palette for tasting new rubs, so brined some wings for a couple hours with salt, agave, cider vinegar and water, then dusted half lightly with Ghost, and the other half more heavily with IPA. Out of the bottle test on a wet finger, Ghost is HOT!, and IPA definitely tastes hoppy (Ale-ish?), with lots of flavors in there. After an indirect on the Mini...

    Ghost is mellowed a lot at first, but has a kick after a bit. Nice flavors, would go with a little more sweet in a sauce or glaze next time with wings, should be awesome in chili.

    IPA has lots of good savory tastes going on. Don't notice the beerishness so much after cooking, almost lush in flavor. Thinking it will be great on pork, and other chicken things. Looking forward to further experiments with both.

    Basscat
  • Umami flavors

    Wow! Just a few cooks in with IPA and am feeling like this is a new umami type flavor! So hard to define, yet it speaks volumes in the finished dish! Heard folks talk about how it added jazz to potatoes, so cast iron fired russets with IPA, onion, garlic and home cured pea meal bacon in duck fat until we got some crisp edges on the spuds and onion and bacon was cooked thru. Plated up the hash, then did two basted eggs (sprinkled with IPA), and some thick Italian toast. Great taste, great late dinner and a second successful intro to the complexity of IPA!

    Mike Kerslake