Dizzy Pig in the Winter: Heating Things Up Indoors

Many Dizzy Pig fans are proud and passionate about their ability, desire and passion for cooking outdoors, regardless of the weather conditions. In fact, come winter time, they often elevate their energies toward outdoor cookery, with wind, snow and sleet simply an added element to drive their cooking enthusiasm.

For many cooks, the dark cold weather that winter brings is a signal that it’s time for a brief interlude from bbq and to focus on flavor-filled Dizzy Pig inspired dishes from the oven and the stovetop … or even the air fryer, crock pot and pressure cooker.

After all, Dizzy Pig spice blends aren’t just for the grill or smoker; they awaken the dishes from deep in your recipe file and elevate them to new heights, inspire new twists and give life to newfound ideas altogether! The only difference with cooking in the kitchen is the way that the heat is applied to the food.

So, if Dizzy Dust is your ‘go-to’ for pork tenderloins on the grill, why not pound out pork tenderloin medallions, hit with some Dizzy Dust, and have awesome pan seared pork cutlets for dinner tonight?

Even proven winter comfort food staples like soups, stews, casseroles and chili can be brought to new levels by layering on flavors from Dizzy Pig blends.

Whatever you can do on the grill during the summer, you can re-invent and re-interpret for dinner in the kitchen this winter!

Re-think, re-tool and refill your recipe file with flavorful winter ideas using Dizzy Pig. Here are a few of our favorite winter recipes:

 

Chicken Parmesan-ish
Chicken Parmesan-ish
Caprese Stuffed Mushroom
Caprese Stuffed Mushroom
DrBBQ's Air Fryer Chicken Legs
DrBBQ’s Air Fryer Chicken Legs
Vegetable Lo Mein with Tsunami Spin seasoning
Vegetable-Lo-Mein
Peruvian-ish chicken stew
Authentic Shrimp Étouffée
Venison Backstrap with Cognac Mushroom Sauce
Venison Backstrap with Cognac Mushroom Sauce
Best Vegetarian Chili on the Planet
Best Vegetarian Chili on the Planet
Peruvian-ish Chicken Stew
Peruvian-ish Chicken Stew

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