The Dizzy Pig Way

6 Award-Winning Tips for Moist and Tender BBQ

Winning over a pro BBQ contest judge is not easy, it takes moist, tender, and tasty BBQ and a lot of know-how. Read More

Five Tips to Perfect Gravy

"Mad" Max Rosen not only knows his birds (he's famous for turkey grilled on the Big Green Egg using his Mad Max Turkey Method), he knows his gravy too. Read More

Dizzy Pig’s Tips for Great Hamburgers

Hamburgers are delicious, especially when done right. There’s a reason they are one of the… Read More

Dizzy Tips: How to Select Pork Spare Ribs

There are two common types of pork ribs — spare ribs… Read More

Dizzy Tips: Using Smoke as a Spice

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

Dizzy Tips: How to Select Pork Shoulder for Pulled Pork

The pork shoulder is the entire front leg and shoulder of a hog. Typically weighing… Read More

Dizzy Tips: How to Select Beef Brisket

In order to make good slow-cooked barbecue brisket, many things have to come together, starting… Read More

Dizzy Tips: Getting the Most Out of Dizzy Pig Seasonings

When you spend your hard-earned money on carefully blended seasonings, the taste of your food should exceed your expectations. But it doesn't always happen that way. Read More

Dizzy Tips: Building Layers of Flavors

Have you ever made a dish that smelled great but, when you sink your teeth into it, left you thinking it could be more exciting? Read More

Dizzy Tips: Get Spun in the Kitchen!

Here at Dizzy Pig, and with many of our faithful fans, barbecue season goes all year long. But winter weather and the short days drive even avid outdoor cooks into the kitchen. Read More

Dizzy Tips: High Heat Summer Grilling

Whether you own a charcoal or propane grill, a busy summer is definitely the time to crank up the heat and do some high temp grilling for quick and easy family meals. Read More

Dizzy Tips: Cooking with Cast Iron Cookware

Even though we are about to head into full-on grilling season, it may not seem like a good time to talk about cooking in pans Read More

Dizzy Tips: Creating a ‘Signature’ Dish

In last month’s newsletter, I discussed ideas for refining a recipe and taking it from the initial ‘idea’ stage through to its ‘best’ finished version. Read More

Dizzy Tips: Persistence Pays Off

Any reader of this newsletter that also competes on the professional cooking competition circuit knows… Read More

Dizzy Tips: Heat is Heat

I still consider myself a beginner when it comes to barbecue, smoking, charcuterie and just general kitchen cooking. Read More

Dizzy Tips: Chris’s Top 5 Common Grilling Mistakes!

Over the years cooking with Dizzy Pig, I have cooked a ton of barbecue, and have tried tons of other peoples’ barbecue. Some patterns begin to emerge, and a lot of the same mistakes are being made. Read More

Dizzy Tips: Should I Soak My Wood Chips?

Myth: You need to soak your wood chunks or chips to get good smoke flavor. This is a concept we have never been able to understand. Read More

Dizzy Tips: Art of Cooking Tender Pork Ribs

It is hard to think about barbecue without thinking about delicious smokey pork ribs! Whether… Read More

Dizzy Tips: Grilling A Spatchcocked Turkey

Most people have enjoyed a traditionally roasted turkey during the holidays. Most turkeys probably get cooked that way. And hey, why mess with tradition? Read More

Dizzy Tips: Browning and Flavor

Humans have been browning food for ages and ages, and for a very good reason. Browned food almost always tastes better, Read More

Dizzy Tips: Choosing the Best Meat for your Barbecue

Learning to take tough cuts of meat and cook them to be tender, moist,… Read More