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. Determining how much Dizzy Pig seasoning to apply to your food may be the most important thing besides cooking it properly. Yet it is difficult to explain how much spice should go on your meal. There’s just no easy answer.
There are so many variables when it comes to cooking. We’ve been cooking with Dizzy Pig seasonings for ourselves and our guests at home and for picky judges out on the competition trail for 12 years now. And we’ve been listening to our customers for just as long. Over that time we’ve developed a real “feel” for how to use Dizzy Pig properly, and we’ve proven that:
the right seasoning
on the right meat
cooked the right way
can be an awesome experience.
In the end, when you put the bite of food in your mouth, it comes down to salt content and the finished flavor. Optimally, the flavor of the seasoning should compliment the meat without overpowering it. The finished flavor of the exterior spice layer should not be too robust nor too light, and should have just the right amount of salt.
How much seasoning to apply to get that perfect flavor?
Getting the right finished flavor — the taste that wakes up the senses on many levels without taking over the flavor of the meat beneath the surface — is your goal.
There are a few important things to consider when deciding how much seasoning to apply to get that perfect flavor.
Don’t forget to give your bottle a good shake once in a while.
You’ll get a feel for the perfect amount to apply after a few cooks, but for reference, here are examples of different coatings of seasonings:
- Thin fish fillet or mild seafood cooked indirect – Dusting of rub, plus shake of salt
- Thin fish fillet or mild seafood cooked hot (browned)- Light coat rub.
- Thick piece of fish browned direct over hot fire – medium coat rub
- Boneless skinless chicken breast pounded thin, grilled fast – light coat rub
- Chicken thighs, drumsticks, wings cooked, as they should be, for an hour or more – medium coat
- Whole chicken roasted at 350+ medium-heavy to heavy coat
- Thin steak, pork chop grilled hot and fast – medium coat
- Thick 2 inch steak, thick porkchops seared hot, then roasted – medium-heavy to heavy coat
- Pork ribs cooked for several hours – medium-heavy coat
- Whole beef or pork roast – roasted 350+ – Pre-salt, Heavy coat rub, pack on with hands, apply more.
- Whole Pork Butt, whole brisket – Pre-salt, Heavy coat rub, pack on with hands, apply more.
With these considerations in mind, and a little trial and error, you should be able to develop a feel for getting the most out of that jar of Dizzy Pig. Pay attention to the finished flavor and the salt content, then adjust for your next cook. It sure isn’t rocket science, but it’s worth paying attention to so you’ll be able to count on the perfect flavor on the meal you work so hard on.