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 …

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.

Any reader of this newsletter that also competes on the professional cooking competition circuit knows the importance of persistence in refining a recipe to meet your, …

Here’s a little bit of bbq humor to kick off this month’s Dizzy Tip article: Why did the chicken cross the road? A: To go to …

But Dizzy Pig Stands Alone

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 …

We’ve covered a bunch of cool topics in our Dizzy Tips articles, and it’s been fun sharing what we have learned over the dozen or so …

A curing formula developed by Qfan, Mike Kerslake, of London, Ontario.

Turn tradition upside down with a spatchcocked turkey!

It is hard to think about barbecue without thinking about delicious smokey pork ribs! Whether it is spare ribs or babyback ribs, it is tough to …

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 …

Whole spices can retain flavor for extended periods. Once ground, they lose flavor much more quickly.  Here at Dizzy Pig we’ve been working intimately with spices …