This quote, attributed to William Chrysler, certainly holds true in the growing success story of the Dizzy Pig Barbecue Company.
An enthusiasm to create his own perfect bite of food
Led Chris Capell to purchase a Big Green Egg® smoker-grill in the late 1990’s.
A passion to season his grilled creations perfectly
Led to the creation of the early rubs that would form the foundation of the Dizzy Pig line-up, which now numbers 17 unique spice rub blends, and is still growing.
Eagerness to share the potential amazing results of food cooked with Dizzy Pig’s seasoning blends
Was the idea behind the formation of a competition barbecue team; a team that has gone on to win 15 Grand Championships on the KCBS barbecue contest circuit.
The desire to ‘help people make better food’
Has driven Chris and Dizzy Pig to the point where they’ve outgrown their second production and retail space and are working on a 3rd in order to serve their 700 member-plus distributor network.
Enthusiasm to share knowledge
Has been the genesis behind a series of cooking classes taught by Chris and other Dizzy Pig staff members. And, it’s been the spark in the development of 6 DizzyFest events, where potential new Big Green Egg owners, as well as a legion of ‘DizzyHeads’, gather to share a passion that’s fueled by the Egg and Dizzy Pig products.
