With over 30 years grilling and cooking BBQ, 20 years competing at the highest level, 20 years of teaching, you…

Winning over a pro BBQ contest judge is not easy, it takes moist, tender, and tasty BBQ and a lot…

"Mad" Max Rosen not only knows his birds (he's famous for turkey grilled on the Big Green Egg using his…

Hamburgers are delicious, especially when done right. There’s a reason they are one of the most popular foods to cook…

There are two common types of pork ribs — spare ribs and baby back ribs. Spare ribs are cut from…

It is hard to describe my excitement when I got my first smoker, a Big Green Egg, 20 years ago.

The pork shoulder is a fatty, tough, and affordable cut of meat. But when cooked low and slow for several…

In order to make good slow-cooked barbecue brisket, many things have to come together, starting with the quality of the…

When you spend your hard-earned money on carefully blended seasonings, the taste of your food should exceed your expectations. But…

Have you ever made a dish that smelled great but, when you sink your teeth into it, left you thinking…

Here at Dizzy Pig, and with many of our faithful fans, barbecue season goes all year long. But winter weather…

Whether you own a charcoal or propane grill, a busy summer is definitely the time to crank up the heat…

Even though we are about to head into full-on grilling season, it may not seem like a good time to…

In last month’s newsletter, I discussed ideas for refining a recipe and taking it from the initial ‘idea’ stage through to…

Any reader of this newsletter that also competes on the professional cooking competition circuit knows the importance of persistence in…