Chris,
The Salmon was outstanding......... The Raging River rub gave it such a nice flavor. That is definitely a keeper.
Thanks, Robert

I used a couple of your rubs in comp this weekend. We used the Raging River on ribs and placed third. We tried the Cow Lick on a brisket, and it was very good, but we had another brisket with a different rub that also happened to be Prime and it was just a little better so we turned that in and got first place. Anyway thanks for making a great product.
Steve. I Smell Smoke BBQ Team and Team Agave BBQ team

By far the BEST salmon I've ever had the pleasure of putting in my mouf ;) A good heavy dusting of Raging River on 3lbs of Costco Salmon fillets and basted with maple syrup and butter. Grilled zuchhini/yellow squash, fresh pasta salad and a wee bottle of German white. Just had coffee and homemade Key Lime pie to finish off. I will post pics tomorrow, to damn lazy and full now to grab camera.
Thanks NB and Qfan for your wonderful rubs.

Last night it was Raging River Salmon with Tsunami Spin shrimp. Here's what I did last night. I put the raging river on about an hour before grilling. I soaked an alder plank for about two hours. Put the alder plank on at 400* for 5 minutes and turned it over. Then I put on the salmon. I let it go for about 15 minutes then I added the shrimp skewers for 2-3 minutes per side. Then pulled it all off.
Delicious!

Tonight will be 2 16 oz. T-Bones with Cow Lick. I'm licking my chops just thinking about it! I plan to follow the T-Rex method (thanks T-Rex!) except for the seasonings and I'm not sure if I'm in the mood for mesquite or not. I may try just plain charcoal or maybe I'll use hickory or kiawe. Either way I'm spinning!! Great stuff.
Life is good ;-) - John

Chris,
I ried more of your Tsunami rub again yesterday on some deep fried coconut shrimp I made. Just plain awesome again Chris, just plain awesome!!! Gave the shrimp a nice coating of the rub before the coconut batter went on and man oh man were they good! My wife and I ate almost two pounds of shrimp! Keep up the good work Chris! One of these days I'll get around to trying the others you have!
BBQBob

Last night I did pulled beef for the first time. I bought a pricey piece of choice chuck steak (3.49/lb), covered it with Cowlick rub just before placing it on a raised grill above a drip pan. I used Jack Daniel's oak chips and let the dome temp rise slowly - with the meat in place - to 240. It stayed at 240 until the internal temp was 201 (took 5 hrs, 45 min.). Wrapped it in foil, a towel and placed the meat in an insulated box for 45 minutes, afterwhich I pulled it with two forks (pulled very easily). Outstanding crust, moist, flavorful meat. The family from ages 4 to 90 loved it. It started out at 5 1/2 lbs and probably ended at 4 1/2 lbs. Only one simple sandwich was left (sigh!).
Marvin

Nature Boy,
Just a quick note. We had seafood grilling class last couple of nights. One dish we prepared was swamp venom cat fish. Just grilled cat fish fillets coat with oil and season with dizzy pig swamp venom (love that name). Served with cajun swamp sauce on the side (recipe from Raichlen "Sauces Rubs & Marinades". Big hit, people can't believe Cat fish can be so good
Kurt, Grate Grills & More

Chris,
Thanks so much for the tips regarding my first salmon BGE cook. Was daring and did this with 7 guests over the house for the cook. The raging river salmon was the absolutely the best salmon anyone at my gathering had ever eaten! I got rave reviews. Your rubs are tops - best I've ever had!! You've got my buisness forever!!
Thanks again! Vic in Utah

Tonight we cooked up some lamb chops. They were about 2.5 inches across and 1 inch thick. I did half of them plain and half of them with a good heavy dusting of Tsunami Spin from The Dizzy Pig. I cooked them at 400 degrees for about 6 minutes per side on the normal grid level. The Tsunami Spin chops won hands down. Very tasty!
Doug

Boss let us out early today so I got to fire up the Egg for dinner. Thawed a couple of steaks and instead of using the usual cow lick I decided that I would try the sample of Swamp Venom that Chris sent with my order. Coated that steak, tossed it on the Egg at 500º til rare. Now I gotta place another order. Swamp Venom has become my new favorite steak and burger seasoning. Thanks for another great product!
Drivr

It's good to see Dr BBQ posting of his success with the egg so I thought that I would chime in a little bit as well. Well, not about the egg itself but about that there Dizzy Pig stuff. I used it on my turkey in Marshalltown and took third place. That is a good product and I will always make sure to have some on hand.
Matt

Chris,
Over the weekend I used Tsunami Spin on some salmon and it was AWESOME. Salmon lasted maybe all of 15 seconds on the table before it was gone. My kids said it was the best salmon they'd had since I used Kenny's recipe. Yesterday I coated chicken breasts with Raging River and tossed them into the egg for a quick entree. My son said it was the best chicken he's had.
You're a huge hit with the Davidsons, Chris. Dizzy Pig is my new favorite set or rubs. Thanks.
brad

Hey, I just finished my second round of smoking pork spare-ribs in preparation for the Lenexa Barbeque competition (suburb of Kansas City) on June 27th & 28th. I've been using family and friends as guinea pigs and they are loving it. Honestly, the Raging River Rub puts it over the top as being the best ribs I've ever smoked. My dad's not a big spice/barbeque fan and he told me yesterday that what I smoked was excellent. I'm sure I'll be sending in for another order in the next week or so. Thanks again!
Jeff G

Chris,
Just did the salmon for my brother-in-law and his wife. All skeptical of salmon including my wife since they had never had much luck doing it at home fresh. They were raving complimentary of this method with the R. River rub and the maple syrup and butter. It was delish and will be done again quite often. I will be placing and order with you for some more rub along with some of the new products soon. My bro-in-law has a small Egg that he just got the new spring hinge for. He sees how important a good rub is for whatever we are Qing.
Thanks again, and I hope you had that big father's day steak. Enjoy. Ray Price

I came up with a unique tasting egg. placed the eggs in cold water & SLOWLY brought up the water to a boil. once water boiled i removed from the heat & covered the pot, waited 10minutes & then removed the eggs into ice/water container to stop cooking. Peel all the eggs & place in an aluminum pan, covering the eggs with a rub (Jamaican Firewalk). Smoke the eggs 250-300°F with apple wood til slightly smoked (30min appx.) makes great conversation & orderve'. Visitors to the chicken cook-off loved it.

I tried out the Red Eye Express on some beef ribs that I did in the (gasp) oven the other day. I found a couple of cryovac'd racks at the local grocery (rarity), and did one with REE and one with Cowlick. Both were excellent, and I couldn't choose one over the other. The coffee addition to REE is very subtle, but compliments beef very well. Cowlick is a definite favorite, and it went well on the brisket that I did last weekend (did two, one with your rub, the other with McCormick's Steak and Chop.....the Cowlick is more to my liking.)

The DP rub is great on pork (ribs/butts), and last night I had a chance to try the Tsunami out on some chicken. Sprinkled it on some legs and thighs that were left over from some butchered chickens. Seared over high heat, removed the chicken, sauteed some onion over moderate heat until soft, added a can of tomotoes and about 1/2 cup of spanish olives, 1/2 cup each of chardonnay and chicken broth. Returned chicken to pan and simmered for about 20-25 mins. VERY good combination of flavors. The rub came through the rest of the flavors with just the right amount of spice to compliment the spanish/mediterranean style. Thinking of hitting the fish market on the way home for some of today's catch of salmon to try out the Ragin' River.
The other two sampler packs are awaiting the chance to do some wings. Seems to me that they would be perfect for that application. Hopefully this weekend as I am supposed to drive to Sacramento to pick up my new K7 from the Kamado Company.
Anyway, thanks again for making a great product (yours is the only rub I have ever purchased aside from the aforementioned McCormick's, as I usually make my own.) I'll be doing another comp in the Fall, and DP may be the rubs I use (hmmm, sponsor arrangement here?? Just kidding!!)
Cheers, Rich G.

Ok, 2 days of constant grilling (did a pork butt overnight) and the verdict is in- your rubs kick some major butt (and not the shoulder kind) I did a 17 hour picnic with the dizzy dust- good comments then, and some to follow as the leftovers are being distributed today. I used the Raging river on a butterflied chicken with a mango-chili sauce under the skin- excellent- and great aroma as soon as it hit the grid. A friend of mine was telling me he had trouble making steak- just never came out right- so I did him some learning with a 1.5 inch boneless ribeye rubbed with the cow-lick and done in a cast iron pan- I swear he was going to float away- a very happy man. Then with the shrimp and veggie kebabs with some ghee and the Tsunami spin- excellent as well- I especially like the tubinado sugar that melts right in when it gets to the right temperature. Now- I also used all the sample packs you sent (thank you very much). I had a couple beef tenderloins 2 inch thick- did one with the red-eye and one with the swamp venom. Although I got them confused durring cooking (and served them backwards), they were very different when they were tasted. I'm big into cajun cooking, while my better half is into coffee- she said although it didnt really taste like coffee, she could tell which was which. The swamp venom was spicey with a strong attack, but it subsided fairly quickly- which is good- so you can enjoy a whole steak without drinking a gallon of water. The Jamacian Firewalk was enjoyed by my brother on a fat t-bone. He thought it was spicey, his wife (from Malysia) did think so as much, but both agreed it had good flavor. So there you have it- a long weekend of rubbing and grilling with the dizzy pig. All went well and I'm sure to be keeping some of your rubs on my shelf- and I hope you make some big bottles of your newest creations.
Now I need a big nap- I'm spent.
thanks, adam

Wanted to let you know that my latest order of rubs arrived today and now carefully tucked away inside my suitcase for the trip to Charleston tomorrow. As hard as I tried to fight the temptation to give them a try, curiosity finally prevailed and two beef fillets were prepared to perfection shortly thereafter. My wife did the honors and chose the Red Eye and Firewalk for the feast. One word brother...Awesome!
Thanks

Yeah, I know you've heard this time and again on the forum but I just wanted you to know that you guys are doing a tremendous service to the BBQ community. Your rubs and seasonings are pushing taste to an entirely new level and I cannot imagine any other product coming close to what you guys have produced. In addition, your lightning fast response to orders and eagerness to reply to frequently asked questions has earned you high respect on the forums. It shows in the testimony members send in every week. And...If, in the near future a lady calls you saying she met some guy in the grocery store checkout (but never got his name) who explained to her what "getting spun" was and insisted that she try your rubs...well I hope you don't mind the free marketing.
Thanks again for all your hard work. Mac in NC

I was inspired by old friend, Grillin' Bill's recipe in the archives. Overnight in Wishbone "Robusto" Italian salad dressing. Just before grilling, I rubbed with Dizzy Dust Cowlick steak seasoning and then seared first at high heat. The balance of the cook was done in a 400° Egg until about 135° internal and then a 10 minute rest. This piece was used in my Waldorf chili. As big as it looked, this was only 1.5 lbs. of meat once chopped up.
K~G

Did some quicky "hot italian" sausages this evening coated simply with Dizzy Pig Swamp Venom. These were grilled direct at about 350* rolling/rotating every 15 minutes or so. I served these (to myself) sliced with Green Mountain Gringo Hot salsa and French's Classic Yellow mustard on the side. The process was basically gather as much salsa and mustard as possible on the fork before stabbing sausage. Excellent!!! Very simple, a little spicy, and the perfect complement to several Saturday evening beers before beginning the next work week (unfortunately on a Sunday).
I heart Dizzy Pig rubs, Cornfed

I had 4 2" thick tenderloins, seasoned in kosher salt and dizzy pig cow lick. Fired up the egg to 700+ put an old cast iron pizza pan on the grid and let that get up to the 700+ temps as well....put a pad of butter on top of each steak threw about 1/3 stick of butter on that hot pan. . .life got a little dicey at this point as i had the flames swirling through the egg, the butter caught fire as expected, (shoot, i think the air actually caught on fire). . .hell, I almost caught on fire.. . .anyway, threw the steaks on that sizzling buttered pan. . .did 2 minutes per side in that intense heat. . .man, you could hear that butter spitting. . .but when i flipped em at 2 minutes, the pads i put on top of each steak had nicely melted onto each one. . .after two minutes per side searing on that pan in all that butter, i pulled them (can you feel your arteries clogging while you read this). . .let them rest for 20 minutes while the egg temps dropped to around 400. . .after twenty minutes, put them back in the sealed up egg to dwell for 5 minutes per side (remember these were 2"+ thick steaks. .. pulled them out, and they were excellent. . .seared and charred from the time on that hot buttered pan, absolutely beautiful medium rare throughout. . .the infusion of the butter along with the dizzy pig cowlick was just outstanding. . served them with yukon golds (my grocery had them finally) that were roasted in olive oil and dizzy pig raging river rub (during the 20 minute steak rest, i moved the pan from my oven to the egg and let them cook in there while the temps dropped, then back to the oven to finish while the steaks dwelled). . .excellent spuds. . .
Max

Lots of suggestions on the thread below - all of which I think I'll try, especially the tilapia, which I really like anyway. We went with catfish. Very simple – brush lightly with olive oil, sprinkle generously with Jamaican Firewalk and grill direct. Flipped once and then squirted some lemon juice. One of the nice things about catfish fillets as opposed to some flakier fish is that you can flip the fish on the grill without it getting all broken apart. It was OUTSTANDING. I love that stuff - I think I'll try it on vanilla ice cream next (the rub, not the catfish).
Cornbread Willy

I sauted (sp) some [Vidalia Onions] yesterday with Raging River and poured them over chops (bone in) with The Tsunami Spin. Beyond yummy. I have my limits - discovered that black flies will, indeed, keep me from the cooking outdoors. In desperation tonight I steamed some green beans slightly then added them to a hot skillet and stir fried with onions and Raging River rub. PDG!
Janet

Did some great chops tonight. Rubbed with Swamp Venom, I love that rub, and egged at 450* for 3 minutes a side with a short dwell to 140* internal. Then, just before taking off spread a coating of MikeO's appricot/habanero jelly. Thanks Mike for the jelly, it is really good, you'll have to share that recipe. Even my wife who "hates fruit on meat" liked mine and made me share with her. Thanks again Mike and the Dizzy Pig guys, the combo was great.
Chuck

I mixed equal parts of Dizzy Pig regular and Old Bay and coated a couple chicken breasts - -- DAMN I will do that many more times. Try it, I love it and will do that on tuna next time. Even Jan said it was the best ever.
Tim Moore

'Last night I had brined my 2 cut up chickens several hours in a combo of Old Bay, brown sugar, salt, and a couple of bay leaves. Then I used 4 different Dizzy seasonings for the final product....Great results! Wings got Dizzy Red Eye Express, the Breasts got Jamaican Firewalk, the Legs got Swamp Dust, and the thighs got Raging River Rub. My favorite... I liked them all! Just used up my sampler packs, now it's time to order. Great Stuff!! Thanks Chris!
Mike in MN

Oh yeah....the boys have hit on something very good for wings, chicken and anything that needs a little zip. Probably good on fish too, although I have not yet tested that application. Nice job...this one may be my favorite.
Bill

Hey man - Been meaning to chime in with my $0.02 worth on the new rubs. First of all, thanks for sending them my way. If nothing else, you assured yourself of some modest future revenue, since I am and will continue to be a customer. I'm also a frigging loudmouth and I've been spreading the love - I suspect you'll get some orders from friends and relatives of mine. Hope so, at least. Second of all - great job man. The rubs were awesome. I am a big fan. Now for some more constructive thoughts...
Jamaican Jerk - Right on. You comment on the label that it's hard to find a good dry jerk rub. I agree. I've also mostly failed on my attempts at homemade jerk. Subject to the comments above, I think this was the hottest. I loved it, but my wife and sister were a bit overwhelmed by it. It was a creeper heat in my opinion - which is what heat lovers strive to attain. I used to eat a fair amount of jerk chicken in Atlanta - often softening the heat with a raspberry dipping sauce. Your stuff made me nostalgic and I would definitely like to have some in the cabinet.

Swamp Venom - This is the one I really wish I had tried on some pork instead of chicken. Good stuff - I'll buy some when you come around on the final label, etc.

Red Eye - Probably my favorite. Very unique. Definitely wish I had sampled it solo and also wish I had gotten a bit more creative with it rather than sprinkling it on a chicken breast.

I'm a huge fan of your Raging River salmon rub and I would put this in the same category in that it's not like anything you can get anywhere else. Put it in a bottle and take it to market, my man - it will sell. Love it love it. That's it dude. Bummed I'm not going to meet all you folks at the fest. Just too damn busy. I need to quit my job, I think. Thanks again.
Great job. Jonathan

Burgers. A little olive oil , some cut up onions, 8 or ten shakes of Tsunami Spin, sauted until tender, poured over a burger smothered with crumbled blue cheese. Absolute heaven. Give that one a "Spin". You won't be disatisfied.
Mick

Inspired by the beautiful photos of WooDoggie's chicken legs yesterday, I set out this AM to cook 12 of my own, also using alternate Dizzy Pig rubs. The legs came out BEAUTIFULLY, and looked very similar to the ones from WooDoggies.
I put them on the kitchen counter to cool. The counter is a standard heighth counter, and I placed them "back," away from the edge. Unbeknownst to me, my Black Lab and Beagle secretly conspired during the 90 minute cook to misappropriate my creation. While I was distracted by the mailman (a full 45 seconds), the Black Lab leaped onto the kitchen counter, knocked the chicken legs onto the floor, and she and the Beagle devoured 12 of them (bones and all) before I could return to the kitchen. It appears the dogs will be fine, and from their wagging tails it appears they LOVED the the Jamaican Firewalk and Tsunami rubs, in particular. Congratulations on your two newest satisfied customers.
Bill-the-Grill

Chris,
Some feedback. Last night I did four chicken breasts. Two I used the Jamaican Firewalk on and the other two I coated with Tsunami Spin. I cooked them all together and then tried some of each. I really could tell the difference as the difference between Asian and Carribbean spices but our exchange student (who loves jerked chicken pizza at a local pizzeria) could not distingusih between the two, However, he did say that he liked the taste of both of these more than the jerked chicken he had been getting at the pizzeria.
I had tried the other two (Swamp Dust and Red Eye Express) on burgers (and they were both good - Swamp Dust a little spciy for a 'run-of-the-mill' hamburger) but I want to try the Red Eye on a pork chop or steak next. Good stuff coming out there. Keep it up.
Bill Wise

Just my humble opinion here, but Cowlick is the finest steak seasoning I've ever tried! Mixed 50/50 with Redeye is a great combination. Sneak some onto the wife's portion (as I did tonight) and she will love ya for it. I did a couple of NY strips on the small Egg in absolute calm and zero wind conditions. Using a fresh bag of BGE lump, 750° was a piece of cake. I just may have to go out to the east coast and show you boyz how to fire up a ceramic grill heheheh
Kenny

We did a slow cook with a 12 pound Pork Loin bone in - looked like a prime rib made from pork last night using your Raging River. Fantastic !!
Ron Rathburn

Received my shipment of Dizzy Pig Rubs yesterday - dang, Chris, that's fast service! Thanks for all the samples too!
I tasted all of them (several times over) last night and was quite pleased with the bright flavors. My tongue is still tingling from that Swamp Venom - man, that stuff surprises you with a nice kick in the . . . Ask no more must I what these rubs are all about, I will be trying them out very soon. First test I think will be Dizzy Dust on pork tenderloins, followed by Cow Lick on some NY Strips. Anybody got some recommendations for Dizzy rubs on vegetables, specifically, portobellas?
Trex

Chris,
Today for lunch, boneless skinless chicken breasts rubbed with Jamaican Firewalk. Wow...really ..really ..really good stuff. Nice heat..but not just heat...the other flavors really came through as well..which is more important than the heat to me. I wouldn't change a thing on this one. Sunday, I went to a small sandwich shop for lunch, as I was out getting a pizza stone for the egg..on the menu was a cajun chicken sandwich with the words, mild or hot next to it. I ordered the sandwich and specified the hot, figuring mild just didn't sound good. Man alive...when I got that sandwich, I couldn't even eat it..and I like hot stuff..really..but I swear this was chicken covered in 100% cayenne pepper...the stuff was caked into the sandwich like you read about..nothing else. I had 3 bites before it hit me, and then I gulped down a whole soda. plus half of my daughters soda. I mentioned it to the waitress who said "Well, you shouldn't have ordered it hot then!"...real snotty like. I told her that they should warn people that it's nuclear hot..or they should have mild, medium, hot..on the menu so people know the levels, she said that "next time I would know". No tip for her..not cause the sandwich, cause of her rotten attitude. You know, I haven't "not given" a tip in over 10 years, but here it was definitely appropriate. Man alive. Anyway..that sandwich was a good example of just heat..no flavor..just pure heat...no fun in that.
Love that rub...again, let me know when it's available for purchase :)
StumpBaby

I got the set of 5 rubs a couple of weeks ago. Unpacked them and set them on the kitchen island before I cleared a space in my spice cabinet. Well, they're still sitting on the island. You know, they are really good looking! The combination of a graphic artist and a rub artist works out quite well!
Janet

Nature Boy,
Here are my thoughts. Cut into the Swamp Dusted pork chop. Had a nice little sweet flavor, then as I began to lick my lips because of the nice taste. A little hot sensation came over my body, this is a KEEPER! I can't wait to try on chicken. Look for another order for myself and my lake place. Can't wait to try the others.
Mike

Hey Chris.
I tried the Swamp Dust tonight on a porter house. This was one of the best steaks that I ever cooked and I loved the Cajun note/flavor. Chris, in all honesty, you have outdone yourself. Man, that is good on steak. I just wish that I had enough for a prime rib roast or a rack of beef ribs. I think the Red Eye Express will do wonders for both beef and pork ribs and pulled pork. I love hot spices so I can't wait until these rubs are in production. As always, you did real good. Put me on your waiting list for all three new rubs. Oh yeah, I'll be doing a chicken tomorrow with the Jamaican Firewalk. I'll report on this rub later on.

This past weekend I made up a batch of Atlantic Salmon Fillets using Dizzy Pig Barbecue Co. " Raging River Rub ". Everyone said they were a great tasting piece of fish. This is the first time I've cooked fish with just using a rub. I normally brine the fillets. Next time I will try a brine with a external rub. I've had a chance to try all Dizzy Pig products and they all add great flavour to whatever you cook.
Thanks Dizzy Pig. RayS

A couple weekends back these prime beef ribs were smoked at 250 indirect with a chunk of hickory for about 5 hours. A light rubbing of DP Cow Lick with some brown sugar and onto the heat. They were very good.
John

I’d rather have my Dizzy Pig Cow Lick steaks . .I usually blow my toes off when shooting from the hip, but this one worked out extremely well. I found a monster bone-in rib chop in my garage fridge from JJ's pork source in AL, brought home from a visit last summer. This puppy had been around a long time although rock hard frozen all the while. Almost 2 inches thick and registering 2.2 lbs., it was time for a quick and dirty lunch experiment. I brined it for a couple of hours in the standard salt/brown sugar/water mix, rubbed it with Dizzy Dust all purpose and then painted it with mustard. It went on the small Egg DIRECT at 300°, but not directly over the hot coals. Nope, no plate setter, no wood chunks, etc. I just flipped it every 10 minutes until the internal temp hit 140 (less 45 minutes) and pulled it off. Cranked the Egg up to 600° and then did just 90 seconds per side. I was using an extra small grid on 4 inch bolts so as not to be so close to the flames. The result was not as much char as I would have liked, but the taste was wonderful.
Sometimes, the simplest cooks are the best. Gizmo and I enjoyed the hell out of it (she got quite a bit). While Drbbq might not approve of this recipe, try to imagine how little I care.
Ken

Chris,
I know somebody has probably did this, but this chicken was great. I let chicken breasts soak in extra virgin olive oil for 1 hour. Covered with Dizzy Dust, used a small chunk of cherry wood soaked in beer for 30 minutes. Got my BGE up to 350 and cooked until done, flipping only a couple times. Tender, juicy, and wonderfull flavor.
CWM

I let the salmon sit in a rum bath for an hour. then I covered it with a brown sugar and salt overnight. I washed off the sugar and salt, sprinkled on some ragin' river rub and let that sit on it for an hour or two, then cooked it at 250º until it hit 150º internal. The fish got raves and by the end of the evening I started thinking about how the Eagles might just go all the way - next year.
Char Buddy

This weekend I had two of the best meals I have ever cooked on the egg. On Saturday I did a salmon filet on a cedar plank. Soaked the plank in water for about 30 minutes. While it was soaking I seasoned the Tsunami Spin, and a little salt. Covered the fish with fresh dill. When the egg got to 500 I placed the cedar plank on direct and let her rip. After about 23 minutes the fish had a taste that was out of this world. Spices, dill and cedar smoke. The best yet.
On Monday I pulled out a prime rib that had been lounging around the fridge for a few days. Cut back the fat cap, and away from the bones. Cow lick, some fresh garlic slivers under the fat cap, and next to the bone and some resh rosemary sprigs. Tied the whole thing back together. Indirect over a water pan @ about 300 till the internal got to 125. Pulled it off, got the fire bricks off and ran the egg up to 500. Back on for about 5 minutes turning often and let it rest for about 15 minutes.
Everyone agreed that it was the best prime rib they had ever had. It was a tiny bit over done for my tastes, next time I'm gonna pull it at 115-120. A large share of the credit goes to Chris and Mike for all the work they put into the rubs I used. Thanks guys!
Basselope

Did the pine needle turkey this afternoon: a full report comes tomorrow. In the meantime, I made crab cakes for dinner tonight: replaced the 1 teaspoon salt called for in the recipe with 2 teaspoons of Tsunami Spin. Here's a shout out to NB & QFan1: it was totally superb.
Ken Stone

We did the Tsunami Spin trip tonight too! Two big old hunks of salmon covered with T.S. Yahoooo!
TNW

My kids favorite egg meal is cedar planked Salmon dusted with tsunami spin and drizzled with real..maple syrup. Till I cooked it this way, they would not eat salmon..now they keep asking for it..it's righteous indeed.
StumpBaby

Chris,
First, ever since I got home on saturday from the eggfest w/ my 5 pack of dizzy pig (+ samples), every time i walk through the kitchen i lick a finger, stick it in a different rub and taste. .. man, my tongue tingles for a good 15 minutes afterwards. . .fantastic!!! Well, tonight i decided to do the big taste test on salmon. . .i took a nice whole (almost 4 pound) salmon fillet, cut it into eight 1 1/2 inch slices. .. on four of them, i did what i've done for the last 20 years, applied generous olive oil, then squirted fresh lemon juice on them while they cooked. .. i then did one each with olive oil, then a different dizzy rub (dizzy dust, tsunami spin, raging river, and jamaican fire walk). . .i 'tagged' each one with a different colored toothpick, then put them in the egg (grilled them direct at about 375. ..of course, i did this in a raging tsunami rainstorm (high winds, thunder and lightning, the works, and of course with out any cover other than my golf umbrella). . .
well chris, here are the results:
1. sam (9 year old son). . .he likes things spicy. .. he prefered the jamaican firewalk)
2. sydney (13 year old daughter)... .she prefered the tsunami spin. .2nd choice was the raging river. . .
3. catherine (my loving spouse). . .she really liked the raging river. . .in fact, after trying the tsunami (which she also liked) and finishing her raging river piece, she was eating the traditional and complained to me, and mind you this is after 20 years of eating salmon the same way, which she always loved, that the traditional was "too boring" and she had me get the jar of raging river and sprinkle some direct on her plain salmon. . .
4. I liked them all. .. my preference though was the raging river as well. . .really liked the hint of maple in there. .. now this is from people who are fish purists. . we've never believed that a good piece of grilled fish needed anything more than a little olive oil and lemon juice.. .but Chris, you've made a believer out of the whole family. . .and its one thing to get great feedback from people who live and breath grilling and bbq and spicey rubs. .. but when you get kudos from someone like my spouse, let me tell you, you can take that to the bank!!!. ..
can't wait to try some cow lick this weekend on some steaks (although young sydney plans on doing the tsunami spin on beef as well. .. once again, NB, the rubs lived up to all the billing they get here on the forum. ..
Mad Max Beyond Eggdome

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