Dizzy Pig Staff's Favorite Seasonings last modified on August 16, 2018 by Dizzy Pig BBQ Here’s a fun infographic of which Dizzy Pig seasonings are our staff’s favorites, and their best go-to recipe to use with that spice. Chris Capell What is your favorite/go-to Dizzy Pig seasoning? Raging River What type of food do you like the spice on the best? I designed this blend especially for salmon, but it has become out competition team’s seasoning for both ribs and pork shoulder. But I use it on chicken, all types of seafood, in a dip, on potatoes and other veggies. How do you use the spice? I just shake it on liberally, then brown the food lovingly over some kind of heat. My favorite recipe is Raging River Maple Butter Crusted Salmon Rodrigo Izquierdo What is your favorite/go-to Dizzy Pig seasoning? Mediterranean-ish What type of food do you like the spice on the best? I use it for anything that I want to have that Italian flavor profile. I love to saute onion and mushroom with Mediterranean-ish for the base of many dishes like quiche or pastas, and use it on chicken breast to make chicken salad sandwiches. How do you use the spice? Simple Chicken Salad: Season chicken breast with Mediterranean-ish Cook in the oven or pan Let it cool down. I ususally let them sit in the fridge for a few hours or overnight Shred chicken Add mayo to taste You can add grapes or nuts for an extra crunch and flavor Use it to top salads or make a sandwich Autumn Driskill What is your favorite/go-to Dizzy Pig seasoning? I really go back and forth between which one is my favorite. Pineapple Head and Shakin’ the Tree are up there for me, but right now, I’ve been using a lot of Mediterranean-ish. What type of food do you like the spice on the best? I use it on breads, pastas, and chicken, but I think that I like it best on my vegetables. Especially fresh squash and zucchini. How do you use the spice? My favorite, easiest meal to make with Mediterranean-ish is a sheet pan gnocchi. I put together a bunch of veggies – whatever is on hand, like peppers, onions, and tomatoes – with garlic, olive oil, and Mediterranean-ish. I bake it in the oven for a little while until the gnocchi is nice and crispy then cover it with some cheese. Great flavors and very colorful! Joellen Bulgrin What is your favorite/go-to Dizzy Pig seasoning? Changes periodically, but today it is Peking! What type of food do you like the spice on the best? Duck, Chicken, Pork and veggies How do you use the spice? My favorite on any form of duck, but a quick stir fry for a weeknight’s meal is fast and healthy. Today though, I liberally seasoned a piece of pork belly, cooked in 375* oven for two hours. Let cool, cut into 1/2″ pieces which I will incorporate into fried rice. Hot wok, leftover rice, fresh ginger, garlic, onion, carrots, peas, Peking pork belly, egg, scallions and possibly a little fish sauce and soy sauce. YUM! Diane D’Aubin What is your favorite/go-to Dizzy Pig seasoning? My favorite flavors rotate, but at the moment I can’t eat enough Shakin’ The Tree! What type of food do you like the spice on the best? I eat a lot of cast iron pan-seared fish, roasted chicken on my Big Green Egg, steamed vegetables, steamed clams and mussels. How do you use the spice? I like to add Shakin’ The Tree to melted butter for dipping and drizzling, or directly on chicken and fish prior to cooking. My favorite recipe is: Wok Veggies Stephanie Ortiz What is your favorite/go-to Dizzy Pig seasoning? My go to is Crossroads! What type of food do you like the spice on the best? I mainly use it on ribs and chicken. How do you use the spice? I like to put a thick coat on the meat and bake it in the oven! Mary Ann Francis What is your favorite/go-to Dizzy Pig seasoning? Jamaican Firewalk What type of food do you like the spice on the best? Lamb, chicken and most veggies How do you use the spice? Sometimes I use a light coating and sometimes heavier, depending on how intense I want the flavor to be. One of my favorite applications is a grated carrot slaw. I use the shredding disk of a food processor to process peeled fresh carrots, give them a heavy dose of the Jamaican Firewalk seasoning, and dress with choice from a fresh orange and a squeeze of lime. Sometimes I add fresh chopped mint as well. Great as a side for bbq or grilled meat, poultry, or fish. Konrad Pawlosky What is your favorite/go-to Dizzy Pig seasoning? IPA What type of food do you like the spice on the best? Chicken Wings How do you use the spice? This unique blend of spices is amazing on wings. Just rub and grill, and enjoy! Gonzalo Izquierdo What is your favorite/go-to Dizzy Pig seasoning? My favorite Dizzy Pig Seasoning to use is Shakin’ The Tree! What type of food do you like the spice on the best? I like Shakin’ the Tree on my chicken wings. It’s not too spicy, but it has a lot of flavor. I especially am a fan of citrus, so lemon pepper rubs are awesome, and Shakin’ the Tree is the best. How do you use the spice? Very basic on my wings. I season both sides before I get my grill ready. When it’s ready, I put them on! Jesse Lawrence What is your favorite/go-to Dizzy Pig seasoning? I have enjoyed the IPA seasoning; no favorites yet. What type of food do you like the spice on the best? I love grilling chicken breasts and thighs How do you use the spice? I marinate the chicken with the spices then grill them Travis Kohlhof What is your favorite/go-to Dizzy Pig seasoning? My favorite Dizzy Pig rubs are Shakin’ The Tree, Red Eye Express, Crossroads, and Mad Max Turkey Rub What type of food do you like the spice on the best? I use Shakin’ the Tree on chicken and fish. Beef gets the Red Eye Express treatment. My pork rib and Boston butt game is phenomenal with Crossroads. Mad Max Turkey Rub does magic with pork tenderloins How do you use the spice? For pork tenderloin I first rub it with Wegmans Basting Oil and then liberally cover it with Mad Max Turkey rub. It is then grilled direct to an internal temp of 145. For grilled fish I first rub the filet with Wegmans Basting Oil and then sprinkle it with Shakin’ the Tree. It is then grilled direct skin side down until the flesh is opaque and flaky. For beef brisket I like to rub it with kosher salt and liberally season with Red Eye Express. It then goes on the grill indirect with fat cap up or fat cap down depending on how I feel that day. Then I cook it until my fork goes in like butter. For pork ribs I remove the membrane and liberally season with Crossroads. They then go on indirect bone side down. I cook them until the ribs hang down at a 90 degree angle when picked up or I think they are done.
