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 Shakin' the Tree Seasonings
Food crush on Dizzy Pig
We have a food crush on Dizzy Pig rubs, Chris Capell. We just did a half rack of ribs with Tsunami Spin and a half with Shakin' the Tree and they're both fantastic. What have you wrought??Julie Stain
The Shakin the Tree on Bluefish cooked on an alder plank was outstanding! Everyone was raving about the taste combination!
great news guys i found another killer use for your rubs the following is a recipe for some smoked salmon i add a generous amount of raging river or shakin the tree in the brine and then a goood coating on the fish before putting in the smoker. wow this is awesome and i cant even get good fresh salmon up here in minneosota but you would never know, i even fooled my aunt who is from alaska. she thougt it was great.
1 cup heavy pulp orange juice (OJ starts the break down process)
4 cups water
1/8 to 1/4 cup garlic powder (how ya like it)
1 tbsp coarse ground black pepper
1/2 cup of salt (any kind)
1 cup brown sugar
make the night before, make sure all the sugar and salt is dissolved
Fillet the salmon.
Cut into 1 1/2" or 2" strips.
Marinade the fish overnight in refrigerator.
I do not dry the brined meat, just put it on the bbq and smoke with indirect heat. Do the fish till the flesh is firm.
I use a charcoal smoker. Use apple chips or chunks & smoke to your taste preference. 225 degrees for about 45 minutes.. it is the best right out of the smoker, well on second thought i have never had any left to put in the fridge!!!Rob
I received my order of samples on monday and today I decided to see what all the fuss is about. OH MY GOSH!!!! I used the Shakin' the Tree.....FAB-U-LOUS!!! This weekend we will try some of the others... I have to say my first impression is WOW!! YUMMMM!! Out of the Park!!Theresa Parker aka thirdcookie
This week I did an asian marinade of soy sauce, sweet soy sauce and oyster sauce on some flat irons, dried them off and dusted with Tsunami Spin and it was awesome. Great with any kind of asian stir fry too. Served with Tsunami Spin Fried Rice
I also use a combination of "Raising the Steaks" and "Shakin The Tree" on steaks and they compliment each other very nicely.Eric
Dizzy Pig in Europe
We met in the Netherlands last december.
The members on my forum have been nagging me for months for a release date on the Pig. Wessel gave me a sample when they arrived, I previously worked with raging river, shakin' the tree, raising the steaks and the red-eye express.
I've been working this season with the complete Dizzy Pig assortment in my demo's for Big Green Egg Europe, workshops and catering gigs.
I've been all over the country in all kinds of venues, from bachelor parties to high end restaurants and wine tastings.
I sometimes don't tell my guests I'm working with your product, to see their reaction, and it's allways very surprised and very positive. We Dutch are definately not yet used to these flavours, but if confronted by them we get really enthousiastic, really fast.
So thank you for making my life a little easier (I don't have to think about the seasoning anymore) and I'm pretty sure Dizzy pig will be a great succes in Europe.
Shakin' the tree
I use Shakin’ the Tree several times a week – for breakfast! Sprinkle it on cottage cheese and avocado, add some seasonal fruit around the edge of the plate . . . (Of course, seasonal fruit right now in Minnesota in snowballs – wonder how a little Shakin’ the Tree would taste on that.)Bill
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 twistJason Stucky
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
Enjoyed DP seasonings
Dear Chris and Co., I want to tell you how much I have enjoyed your DP seasonings/rubs. It took me awhile to try the Red Eye Express, but once I did I was sorry I waited so long. I make pulled pork for our concession stand for all of my son's home soccer games using the DP Coarse. It's a huge hit. I also love Shakin' The Tree on grilled asparagus and Raising The Steaks on, well, steaks!. I'm now replacing the ones I use the most. Thanks for great products. Very best regardsMark (aka Weekend Warrior)