News & More

It is hard to describe my excitement when I got my first smoker, a Big Green Egg, 20 years ago. A big step up from my …

Max’s Tips for Perfect Gravy Gravy plays a big part in our Thanksgiving meals. To make the perfect gravy, follow these great tips from “Mad” Max …

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. …

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? Maybe …

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 …

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 …

Quick seared meats can be just as tasty and have just as much depth of flavor as low-n-slow smoker classics. Whether you own a charcoal or …

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? To go to his …

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 …