On New Years Eve, I had a party at my house and I was in need of a veggie dip. Here is the simple recipe that I used:
One half cup of sour cream
One half cup of mayonnaise
One tablespoon of Raging River Rub
I mix the ingredients in the serving bowl about an hour before I needed it. Everyone absolutely loved it and I had to make more half way through the night.
Enjoy, RhumAndJerk

Chris
On a whim last night, I seasoned popcorn with Tsunami Spin (and a bit of ghee and olive oil).
It was gooooooood. Cathy

We have accumulated one of the largest selections of competition rubs and sauces on the market, produced by some of the finest cooks on the circuit. i feel the dizzy pig line is one our finest dry rubs, and have a great deal of respect for the talent behind the product. chris has done it the way it should be done. 
mike/hawgeyes

Chris,
The rubs arrived on time as usual......thanks for the customer service. I am using a lot of Raging River.....it is fantastic and a family favorite. I smoked some salmon filets with RR and took them to work to share for lunch......it was gone in minutes. I had so many compliments and questions about the seasoning.....I passed on my secret recipe so hopefully you will get some business.
Yes I have tried it on pork and use it in making a mop with pineapple juice and soy sauce.......man this stuff is sooooo good with everything.
Hope all is well..... Beers to ya, Keith (aka: bigarms)

Chris,
Thanks for the courteous and prompt service on my last order. I wanted to let you know how much I enjoyed the rubs. For a party last month I cooked four pork butts on the egg using Dizzy Pig. They were a huge hit and the guest would not stop raving about the taste. Excellent product.
Pat

I lurk and learn a lot here, and don't post much, but tonight's salmon came out so good, I have to share (brag;). Got a piece of fresh wild salmon fillet at the local fish monger, and decided to try and get a little more smoke than just grilling it. Rubbed with Dizzy Pig Raging River on the flesh side, left skin on the other. After about an hour total cooking time, it had just right smoke taste, and the rub made a great "bark", or slightly sweet crust. Got my Egg last summer thanks to finding this place, and thanks to all here for sharing your knowledge and experience, even the "eggsperiments" are starting to turn out great!

Chris,
Sitting around, watching it snow/sleet and thinking I'm going to do a whole chicken beer butt style on the egg for dinner. Re; the smashed chix roll-ups, I just used standard old sliced picnic ham from the grocer, along with the 3 cheese grated blend, sour cream, a dab of Campbell's mushroom soup, 3 smashed chix breasts. I rolled everything up in the breasts, wrapped those with bacon and put a decent coat of Ragin River on it all. Cooked the babies at about 375 dome for about 30 to 40 minutes, rolling them around to make sure they were cooked evenly. Very simp0le. Very good!
Happy weekend Qing! Jimbo

Boy if you haven't tried the products from DIZZY PIG what are you waiting for. I placed an order last Saturday, got it in the mail Monday and have been waiting ever since to try them. Tonight the wife and I had Pork Chops with some Dizzy Dust...UNBELEIVABLE. This stuff blows the doors off anything else I have tried. Tomorrow we are going to have steaks with Cow Lick and I can't wait. I know there are a lot of EGGERS out there that read these threads and believe me when I tell you do yourself a favor ( and the Dizzy Pig guys) and GET SPUN, you won't be sorry, the flavor is great and the portions are generous, you will not be disappointed. If you want your tired ole' bland food to really shine do what a great man would say and " Kick it up a notch "... and to quote another man... Those are some GOOD EATS " Thanks Nature Boy... I didn't know what I was missing.
Brian

Chris -
Just wanted to drop a note and let you know I took a fifth in Chicken at at FBA contest in Wauchula with Raging River Rub as part of my yardbird 'process'. I won a sample of your rubs in the BBQ Forum Logo contest and have just started competing. Excellent products I will reorder some of them when used up.
Capt. Dave

Last night I experimented with some of Nature Boys Red Eye Coffee rub and turkey breast cutlets. Melted some butter with just a wee bit of maple syrup, dipped the turkey cutlets in it and then drug it through finely chopped pecans mixed with a little Red Eye Rub. Grilled direct on raised grid. Excellent stuff. Had butter beans as a side and also made a leaf lettuce salad topped with sliced almond, bleu crumbles, fresh strawberry, and a light vinaigrette. Good Eats, gives me inspiration to try new things more often!!
Eric

Got a clean 400-degree fire going in the egg and tossed some soaked Jack Daniels chips in right before the fish on a raised grill. To make a long story short--I grew up on a great fishing lake in central Alabama. I have eaten more than my share of fish--99% of it fried as a child. I'll still tear into some now. The other 1% would be blackened this or that (or broiled) after I moved away from the lake.
I have NEVER had anything as remotely good as that fish on Tuesday night anywhere or anytime. The raging river and the JD in the background were perfect compliments to the fish. ( I was going to do your maple-butter glaze, but forgot to get some syrup)
I can't help but think you had a little to do with this fish too. I already called to thank my Buddy for the fish, so now I'm sending this to you to thank you for the Raging River. Man alive.
Cheers, BB (aka Dr Redwine)

Chris,
Just a quick note to say thanks for your great rubs and customer service. You may remember speaking to my father before the holidays when he was ordering a sampler pack for me for Xmas (it was the first item on my wish list). He was very impressed with your personal attention. He got the order right on time, which meant we all had a Dizzy Pig Xmas: Swamp Venom wings, Tsunami Spin tempura shrimp & veggies (sprinkle a healthy dose into the batter), Jamaican Firewalk "chicharrones" (my mom-in-law's Filipino recipe for pork cracklin's), and a Cow Lick brisket.

Way good eatin'. All washed down with some Sierra Nevada Celebration Ale and a couple of Dogfish Head brews. FYI, I'm a regular lurker and occasional poster on the BGE forum, and go by the handle FlaBQ. I've learned a lot from the forum and from guys like you who are eager to share their ideas. Thanks! Here's wishing you all the best in 2005! Chris

All of Nature Boy's phenomenal rubs get mentioned besides DP Jamaican Firewalk. I got one for ya. Tonight I grilled some chicken breasts marinated in olive oil, chopped garlic, chopped ginger, and of course lots of Jamaican Firewalk. I served them with a sauce made of chopped garlic/ginger, coconut milk, and curry powder. They turned out fantastic.
Bullet Bob

Two weeks ago I got some meaty babyback beauties at Costco and when I got home there wasn't time to do them on the Egg. I didn't want to wait! Then I remembered advice from the professional demonstrators for the brand of new ovens I had installed 2 years ago: "Convection doesn't benefit food except for roasting meats." I have never used the convection feature because I only use the ovens for baking--always cook meat on the Egg. So I rubbed the meat with Dizzy's Red Eye Express and heated the oven to 350* (temp is 25* lower than without convection). Put the ribs on a rack in a roasting pan and roasted it with convection on for 1 hour. Oh, divine pork! It was the juiciest, tenderest cross between roast pork and ribs, lacking only the kiss of smoke. The rub was fantastic. Happy Pappy was the crowning touch. This is the way to go if you want your ribs RIGHT NOW! And wow, does my house smell good.
Judy

Nature Boy,
Speaking of products producing such fine karma...I did a pork sirloin roast on the large last night. I used a healthy amount of Jamaican Firewalk and...BOY! What a flavor. My 15 year old daughter said it was the best egged food she'd had so far! Thanks for another fine product from Dizzy Pig!
Jim

Chris,
I just pushed away from a totally satisfied family table. The Maple Salmon was a huge hit with everyone. I have been on a “Please Love Salmon” campaign with several family members for a while. This was the first recipe that everyone liked, including those who say, “I don’t like fish!” Next stop…..”Panko Crusted Tilapia”. Thanks for everything!
Bob

I just rip-seared (~700 deg) some thin venison steaks with canola oil, kosher salt and Dizzy Pig Red Eye Express, after a night in a milk bath. It was excellent. The meat stayed nice and moist and the red eye was the perfect blend of spices for what could otherwise be an "off" flavor. This was the first time I made deer on the egg, and I could not believe how juicy and tender it was. My Culinary Institute of America-trained neighbor loved it. My wife even liked it, thoughts of bambi notwithstanding. I just seared it for about 2 minutes per side with no dwell time, since they were only about a quarter inch thick. Great stuff! Thanks for the red eye, Nature Boy!!!
Paul

I ordered a six-pack from them a couple of months ago, and Chris was nice/smart enough to send me a tiny sample pack of each rub I didn't order. Made me quickly realize I should have just ordered one of each!
Mark

Eggvis,
I just order a case for my boss for his birthday (plus a couple to restock my supply). My favorites are #1) Tsunami Spin (to DIE for on chicken, or anything else for that matter),#2) Dizzy Dust for pork or beef, #3) Jamaican Firewalk and Swamp Venom for those who like a little heat and #4) Raging River for fish. Out of this world! I've bought many other brands at local grocery stores since I got my medium Egg last November, but these are really the best I've tried. They have four packs, eight, ten or a case. Very reasonable. I'm hoping they will start packaging in larger containers for those of us who are hooked! Like, I'd like to order a quart size of the Tsunami just to do wings. It goes so fast! All of our friends swear my wings are the BEST! Thanks Chris! I bet you'll have another new customer after my boss's birthday. Bad thing is he's got a gas grill. I'm trying to convert!!! Happy Egging! Tanya

The Dizzy pig is on the shelf and it has been selling very well. The Cow Lick is the most popular right now, but I am excited about how well things are going with the product. It is a quality product, no MSG, and very fresh. Thanks for suggesting it!
Charlie, MEATZ in Decatur Alabama

Goes faster is right. We're burning thru lump and dizzy pig at...well, a dizzying rate. We've used over 300 pounds of lump in six months and we've gone thru about 10 bottles of dizzy pig tsunami spin and raging river. I want to try other stuff, but when you've found perfection...
Mark B.

Dear Chris,
I had to write and tell you that my brother Mike Schweitzer, aka The Lawn Ranger gave me some of your rubs for Christmas. Tonight I did a side of pork ribs using the Raging River Rub. I have always had the most pride for my ribs, but your rub made my best even better. The flavor was absolutely awesome. Keep up the good work.
Mark S.

I know Thanksgiving has passed and this is a late suggestion. I used the Tsunami Spin on our Thanksgiving bird. I got rave reviews from the whole family. Said it was the best turkey ever. I used a butter/creole marinade to inject the bird. That combined with the Tsunami Spin,,,,well, PERFECT! I know you'll love the rubs. I got a 4 pack sampler a few weeks ago and I know I'll be ordering more.
Jim over in Spartanburg

Thanks Chris, got the pkg. today. That's mighty quick service buddy! I tried a few other rubs when I ran out of DP, and you guys got'em all beat hands down. Keep up the good work, and I will be back for more.
Kyle

Hey Chris
I used you raging river rub in a sauce in Shelby. Took first place.
Thanks again. John

Nature Boy:
I gave away four more bottles this weekend, and these were supposed to be Christmas presents to my stepdad. Now I'm gonna have to order more for the holidays. The upside is that now that they are aware of how much Raging RIver and Tsunami Spin we're using, they may occasionally order some for us as well.
Oink Oink!! Mark

Hi Chris,
Letting you know what I thought of the rub, as you requested. I tried Spin on beef burgers, whole chicken, stuffed pork chops. Spin is a good rub, very tasty. I also tried your Canadian bacon recipe on pizza, also very tasty.
Thanks, Bruce

I tried Nature Boy's Maple Crusted Salmon on the egg last night, and my taste buds are still tingling. MrsBBQBluesStringer (now Carpe Ovum) doesn't care for fish so I treated 3 skinless, boneless chicken breasts the same way. Boy, were they ever good! I did make one slight modification to the recipe though and I highly recommend it. I added an equal amount of Capt'n Morgan's to the maple syrup that got drizzled on the fish and chicken at the end of the cook.
BBQBluesStringer

Raging River and Tsunami Spin have ruined me. We use RR on eggs, ALWAYS on ANY bacon (if you haven't tried this, you must), on all chicken and pork, and on some sausages too. Molly looked at me last night whilst prepping the veggies and held up our first empty bottle of Raging River. We both just kind of sat there for a minute, and then I realized that three weeks ago, I didn't know what dizzy pig was or if i'd even try it. Now, I'm like chris' ATL junkie pimp. We bought a box full for holiday gifts to fellow eggers, and we've already given two or three bottles away, meaning we are gonna have to re-pre-order again before christmas. Gotta have my dizzy pig, man!! GOTTA HAVE IT!!
Thanks alot, Nature Boy!! Todd

Chris,
Tsunami spin was key in my non egged stir fry Wednesday night, it made a big difference in the flavor. Every now and then I toss some older bell peppers, onions, mushrooms, garlic, chives, and whatever else is still good, but not enough of to make anything else into the wok. I cut up some chicken breasts and smothered with peanut oil, oyster sauce, ginger, and Tsunami spin, then woked it all together and served over white rice. The Essence is getting lonely.
Egghead2004

I had a couple of bones left from some Raging River spares I egged last weekend, so I warmed them gently and pulled the good meat off. I put it in the omlet pan, stirred up a couple of eggs with some Raging River rub, and whipped it all together. Let me tell ya, it's going down real good at this very moment. ;-)
Kelly

Hi Chris
The roommate I just moved in with had purchased a Big Green Egg and had heard about your rubs. He bought a 4 pack as well about a year ago. He made a burger with some of the Regular Grind-All Purpose and I feel in love. I think I used a half a bottle of the stuff in under a month because I wanted to try some of the 4 rubs on all different kids of meat. AWESOME. Loved each one that he has, and figured I buy my own!
Thanks again, Matt

Nature Dewd:
I wanted to drop you a line and report on the raging river I just ordered from you guys. My buddy in Seattle came through Tuesday as I came home to a 6-lb wild King Salmon overnighted from Pike's Market. This thing was huge, probably 20 inches or so without the head and tail. I took him inside, unpacked him, and finished cleaning him up. I cut him into smaller pieces and skinned him. I then coated him with raging river (and I mean a healthy dose) and put him in the fridge to think about things for about an hour while I got a fire going.
Thanks man!

Hey Chris,
I've been meaning to email you about your rubs, but I've been on vacation a lot the last month or so. Regarding the rubs - Love em! Very unique flavoring compared to others I've tried. My family was a little hesitant since they're not quite into the extra spices like I am, but after trying your Raging River salmon and Red Eye Express lamb recipes, they're hooked! Everyone that had the salmon said it was the best they'd ever had. Thanks for making me look like a gourmet bbq chef and congrats on a great product. I'm sure I'll be placing another order soon.
Dave

Chris
Just a few notes on the "cowlick " I had some very special guests at my house for dinner the other night. They are "who whose "in the local cooking scene . I made them choice 2" ribeyes seasoned with Cowlick. These steaks were cooked med. rare. All I heard was what a super taste and "what did you do to them!" The meat was cut and seasoned with Cow Lick.
Keep mixing those spices. MR H, Howard in Bartow

I just did up a batch of grilled Onions & Jalapenos with the Dizzy Pig Tsunami Spin rub, and Man!, this was really good. I did them up to accompany the brisket I cooked up yesterday. I do Grilled onions all the time, but with the Tsunami Spin, they were the best ever. I also cut them a bit thinner than normal. (about 1/4 inch). They were really good. I'm now anxious to try the DP Tsunami with other grilled vegetables, like Tomatoes, Garlic (which can be hard to grill), zucchini, etc.. Oh, BTW, I liked the Platanos with Tsunami too.. (although I was alone in that opinion).. But then again, I just eat the firewalk with a spoon while I rub the swamp venom in my eyes just to try to get a good burn... :-) Everyone else does that too, right?
James

Chris,
Just wanted to drop you a quick note and photo of the wings I cooked on my Grill Dome using your “Raging River” rub. First, I lightly applied some olive oil to the wings and then sprinkled a generous amount of your rub to both sides. Not wanting to cook the wings too fast, I set my cooker on 250F for the first hour and then kicked it up to 300F the last 30 minutes (1.5hr cook time). I’ve cooked a lot of wings and even have my own rub that I’d developed over time. I have to say that your rub is truly an outstanding rub that seemed to have just the right balance of everything. I could just barely pick up a hint of maple and the chicken skin had a thin lightly sweet crust that was just perfect. You guys have done well and I look forward to trying all the rest of your rubs. I’ve attached a photo of the finished cook and it tasted every bit a good as it looks!
Rick

Chris,
congrats on your recent WIN in Maryland! I tried something over the weekend that you might want to try.......it was a variation of Gretl's Salmon with bourbon/dijon glaze. I took a one pound skinless salmon filet and coated it heavily with Raging River Rub and let it sit for about an hour I then mixed a tbs of dijon mustard and a tbs of bourbon together (amounts vary on the size of the filet, as long as they are equal) and spread over the top of the salmon. Cooked indirect (approx 275-300°)over a drip pan for about 50 minutes (or until your favorite doneness) using some buttonwood. Wife sez the best yet!
Beers at ya! Steve

Dear Chris,
I got my "care package" of assorted Dizzy Pig rubs on Monday, as promised. Last night I used some Cow Lick on a ground beef patty that I grilled, and it was great. Tonight, I fixed some thick bone-in pork chops for my bride and me and used Dizzy Dust before I put them on the grill. I've never eaten anything better. My wife thought it was the best ever! I think tomorrow night I'll do a chicken...Haven't quite decided what to try on that. I really appreciate your product, but more than that, I appreciate the way you handle your business. Start up deals are difficult, but fun, and fortunately you remember the fun part and take care of your customer. You have a great products, and I'm trying all of them, one by one!
Best regards, Bruce

Following your salmon recipe (with the butter/maple syrup baste), my wife said it was the best salmon she had EVER had! I plan on spreading the word!
Jim

The Raging River Maple Salmon recipe is awesome !!! Cooked it for dinner last night - one of my guests (unknown to me) hated salmon - one bite of this and it is now one of her favorite fish - she went back for seconds. Everytime I cook this salmon it blows me away. Thanks to Chris for his awesome rubs and recipes !!!!!!!!!!!!
Memphis

I found a new use for Swamp Venom. The BGE is still covered in snow and I didn't feel like shoveling my way to it. So I cooked up 2 lbs of pinto beans with a pound of bacon from the butcher shop. I added some Kosher salt and then some fresh ground pepper.
Mid-way thru the cook I tasted the beans and I thought there is nothing to write home about here so I'll go get some fried chicken at the local store. Anyway, I added a large pinch of Swamp Venom to the beans and they tasted much better. After a * hour I tasted the beans again, good but needs more seasoning. So I added about * tsp of Swamp Venom and finished the cook.
They were the best beans that I have ever made and even Fang, the wife loved 'em. Thanks Dizzy Pig!!!
Zeke

Too cold to use the egg where I am. Temp is 18 and wind chill is 10. But I did do Sweet Potato Slices baked with Dizzy Pig Ragin River Rub and drizzled with melted butter as a side dish to some other un-egged food and it was too good for words. Can't wait for the temp to skyrocket to 35...that's what I call acceptable for cooking on the Egg.
Elizabeth

Hi Chris,
I hope you had a great Thanksgiving Day. The weather was perfect for cooking Big Bird on the Egg. It was shirt sleeve weather here in McGaheysville during mid-day when I had the smoke rolling. I finally decided on Raging River. I rubbed the 20 Lb. guest of honor with olive oil and coated liberally with Raging River and cooked indirect over a plate setter and drip pan, with a small amount of water in it. I cooked at 325, as per instruction on the turkey packaging label. I added 3 large pieces of cherry for the smoke. The smoke was heavy for about 30 minutes and I was worried about having too much smoke since the folks on the BGE forum usually say poultry absorbs a lot of smoke. I set the BBQ GURU at 325 for the cooking probe and 170 for the food probe (placed in the breast). I also put a Maverick probe in the thigh. I was expecting to cook for about 5 hours.

Well, at 3 hours the GURU alarm sounded. The breast was at 170 and the thigh was at 182 degrees. Wow, what a short cook! I double checked the temps with an instant read thermometer and found that it agreed with the probes. I pulled the bird off and wrapped it in aluminum foil and let the juices redistribute for about * hour. I know it was a short cook but I couldn't argue with the thermometers.
I carved old Tom Turkey and couldn't get over how juicy it was. It was done to the bone with no red spots at the bone. Just the way I wanted it. There was a very mild smoke flavor. Just the way I wanted it. And the Raging River added a wonderful flavor that really made this a special bird. Just the way I wanted it. This definitely is the best turkey we have ever had.

Now for the real test ….. the in-laws. They arrived just as I was finishing the carving and just had to have a taste before dinner. That's when I knew I had a real winner. They said "Now that is really good, how did you get it so juicy and what did you put on it to get that flavor?". I told them "All I can say is Raging River Rub and Big Green Egg". Now these are people who always cover their turkey breast with lots and lots of gravy to make it moist enough to eat. Without all of that gravy it would be like eating drywall. Well let me tell you, they didn't have to cover this turkey with gravy in order to keep from choking. It passed the critical in-law test. Just the way I wanted it. I want to thank you for the Raging River Rub and for helping me make the best turkey this family has ever tasted.
God bless and have a good weekend, Big John

btw, did a little somethin different with tsunami spin last night. . . .had some chicken breast filets. . . sliced them and pounded them into scallopini. .dredged them in flour with tsunami spin. . .sauted them on the stove in a pan with butter/olive oil. . . after they were all done. i deglazed the pan with some white wine. . .put in a pad or two of butter to give the liquid some body, and served it over the chicken. .. .w/ rice and a salad. . ..really good, quick and easy. . .no eggin involved, but a nice new use for T-spin. .
max

Chris,
I ordered your 4 pack a couple of weeks ago. I used the Tsunami Spin on our turkey and also injected it with a butter/creole marinate. What a great combination! The T Spin had just the right amount of "heat" while the injectable added a peppery/buttery moistness. Congrats on a fine product. I'm sure I'll be ordering more.
Jim

I never really got a chance to try the new flavors from Dizzy Pig. Even though I received samples I was recovering from surgery this summer and wasnt eating much solid foods. Things are different now and I've been itching to get those samples out and try something.. anything!.. with these. So tonight was time for another batch of almonds. I decided on Swamp Venom for the spice. Interesting choice you may be thinking :-) (I was at the time) I was wanting to try some spiced almonds rather than just salted. I roasted these the same as I always do. Coat with olive oil, cook at 325 deg for 20 minutes stirring every 5 minutes. Re coating after every stir. Smoked with plum wood. And how did these turn out with Swamp Venom?
Very darned good! I really like the slight heat the seasoning has on the almonds. What a treat and something different too.
Wishing everyone the best~Boccie

We were having a few friends over for BBQ ribs and was wanting some NEW sides. My wife cooks a mean french bread and decided to make the usual olive oil and spices for dipping. I told her that I didn't think it went well with the menu, so she put some on my rubs in the dishes with olive oil.......it was great and went great with the meal. The best was Red Eye Express and Swamp Venom....too good!!
Kieth

Kieth,
I've used Dizzy Pig to season all sorts of things, from scrambled eggs and garlic bread to a simple sour cream chip dip. Rub--it's not just for Q-ing anymore!
Cheers, Gretl

Mike,
You can cook salmon with just the Ragin River [and without the maple/butter glaze]. Don't be too bashful with it either. Sprinkle it on like you have 10 more in the cupboard like I do. :-) I told Chris last week that it was the tastiest salmon I have done and I do it a lot in the fall and winter. Shoot, it's even better than MickeyT's X-mas salmon that I do. Now that's a feet in itself.
Mick

Well...[since we didn’t have Raging River] we used the Tsunami Spin on the salmon and it was great. Very nice balance between a little heat and some sweetness. Mrs. Squeeze thought the salmon was very good. Thanks Chris!
Kevin

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